This meal is a seasonal favorite. It makes a brief appearance, usually just once a year—right around now—and there’s a reason for that. We wait for peak peach season, when they’re at their absolute best: juicy, sweet, and perfectly ripe. And when the peaches are that good, this dish really shines.

But let’s walk through the main elements so you get the full picture.

This meal is all about balance. Sweet and savory. Fresh and hearty. Simple, but full of flavor.

It starts with the pork chop—a thick, bone-in cut marinated in a garam masala spice blend. Garam masala brings warm, fragrant notes that pair beautifully with grilled meat. The longer the chop marinates, the better—giving the meat time to soak up the spices and tenderize before it hits the heat.

Speaking of heat, this is a dish made for the grill. If a stovetop pan is what you’ve got, it’ll work, but grilling truly elevates this dish. That char, that smoky edge—it makes both the pork and the peaches better.

Yes, grilled peaches. If you’ve never grilled fruit before, it might sound a little different—but, trust me, it’s a game changer. The heat caramelizes the sugars and draws out a deeper, more concentrated sweetness. It’s such a simple step, but it totally transforms them.

Once they come off the grill, the peaches are layered over a bed of fresh spinach. No traditional dressing here—instead, a light cinnamon drizzle that mingles with the peaches to create a subtly sweet, earthy “dressing” of its own. A couple dollops of ricotta melt slightly under the warm fruit, and a sprinkle of sunflower seeds finishes it off with just the right bit of salty crunch.

The result? A salad that’s fresh, a little unexpected, and the perfect companion to the savory pork chop.

We’re featuring this dish on our August 18th menu, and since peach season doesn’t stick around long, this one won’t either. If you get the chance to try it, don’t miss it—it’s a summer-only kind of thing, and it’s one we look forward to all year.