Grilled Honey Sriracha Pork Chops with Fresh Peaches and Basil


  • 2 each Pork chops, 8 oz, bone-in center-cut
  • 1 dash Kosher salt and black pepper, freshly ground
  • 6 fl oz Honey Sriracha Wing Sauce & Glaze (SJ2813HA)
  • 2 tbsp Olive oil
  • 2 each Peaches, cut into 1/4-inch slices
  • 2 tsp Lemon, fresh zest
  • 2 tsp Lemon juice, fresh
  • 1 tsp Sugar, white
  • 1 pinch Red chili flakes, dried
  • 2 cups Baby spinach, fresh
  • 1/4 cup Basil leaves, chiffonade


  1. Season the pork chops generously with salt and pepper. Place on a pre-heated grill.
  2. Grill chops flipping once until the internal temperature reaches 155°F. Brush each chop with Honey Sriracha Wing Sauce & Glaze (SJ2813HA) on both sides and remove from grill to keep warm.
  3. Heat oil in sauté pan over medium heat, add peaches, sugar, salt, and dried chili flakes, sauté until peaches begin to soften but do not lose shape, 2 to 3 minutes. Add basil and remove.
  4. Spread fresh spinach evenly over serving dish, place chops on top, and pour peach basil mixture evenly over chops and serve.