Serves 4


  • ½ cup unsalted butter (1 stick), softened
  • 2 tsp. finely grated ginger
  • 2 tsp. finely grated lemon zest (from 1 lemon)
  • 1½ tsp. Dijon mustard
  • 1 tsp. curry powder
  • 1 small garlic clove, minced
  • 1¼ tsp. kosher salt, plus a pinch, divided
  • 1¼ tsp. ground black pepper, divided
  • 4 (10-ounce) bone-in pork chops
  • 4 peaches, halved and pitted
  • 1 lemon, halved
  • 4 ounces arugula (8 cups)


    Total time: 30 minutes

    Preheat grill to medium. In a medium bowl, mix butter with ginger, lemon zest, mustard, curry powder, garlic, and ¼ tsp. each salt and pepper. Set aside.

    Season each pork chop with ¼ tsp. each salt and pepper. Grill chops, peaches, and lemon, about 8 minutes per side for chops; 3 minutes per side for peaches; and 4 minutes for lemon, cut sides down only. Add 1 tsp. reserved curry butter to each side of pork chops and grill briefly to glaze; repeat. Turn peach halves cut side up and place 1 tsp. curry butter in each indent to melt.

    In a large bowl, toss arugula with remaining pinch of salt and 2 tsp. juice from grilled lemon. Divide dressed arugula among 4 plates. Top each with a pork chop and 2 peach halves and serve, passing lemon halves and more curry butter at the table.

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