Pork Chops with Spicy Balsamic Grilled Peaches
A Delectable Grilling Recipe
The weather’s going to be getting warmer soon—if it hasn’t already—and we know that means it’s grilling time. The temps could make it uncomfortable to cook inside so try cooking on the grill as much as possible. You’re not limited to hot dogs and hamburgers for several months; the possibilities are endless when we’re talking about grilling recipes. Although the name is lengthy, this recipe is rather easy and tastes fantastic due to the salty brine that the pork chops are soaked in; the brine creates a surprisingly juicy pork chop.
Marinade for Pork Chops:
- 2 c. of apple cider
- ½ c. of granulated sugar
- 2 c. of water
- ⅓ of kosher salt
- 2 bone-in pork chops, thickly cut
- 2 garlic cloves, peeled and smashed
- 2 rosemary sprigs
- 1 tsp. of black peppercorns
- Black pepper, freshly ground, and kosher salt
- Olive oil
Grilled Peach Salsa:
- 2 peaches, cut in half with seeds removed
- 3 tsp. of granulated sugar, divided
- 3 tsp. of white balsamic vinegar
- 2 tbsp. of olive oil, divided
- ½ c. of red onion, shredded
- 1½ tsp. of Vietnamese chili garlic sauce
- Basil leaves, fresh
- Kosher salt
Wash off the pork chops, lightly dry with a paper towel and put the chops in a freezer bag.
In a small sauce pan, combine water, ⅓ c. of kosher salt, apple cider and ½ c. of sugar and bring to a boil. Whisk until the salt and sugar are dissolved. Take the pan off of the heat and gently add in several ice cubes to cool the mixture. When the brine is thoroughly cooled, carefully pour it into the freezer bag containing the pork chops; the black peppercorns, smashed garlic cloves and rosemary sprigs should be thrown into the bag, seal the bag then refrigerate for 4 hours or overnight.
After marinating, take the pork chops out of the bag and throw away the brine. Pat dry each pork chop with a towel then coat lightly with olive oil and flavor with the black pepper and kosher salt.
One side of your grill needs to be preheated to high and the other side to low heat. Brown the pork chops until grill marks form—roughly 5 minutes; flip the chops over and grill for 5 more minutes. Flip them again and transfer the chops to the low-heat side. Grill the pork chops until the thickest part of each chop reaches an internal temperature of 155˚ F—about 10-12 minutes. Move the chops to a serving platter and cover them with aluminum foil until the internal temp increases to 160˚ F.
As the chops cook on the low side of the grill, brush the fleshy side of the halved peaches lightly with 1 tbsp. of olive oil then dust them with 2 tsp. of sugar.
Place the peaches, with the flesh side down, on the high-heat side of the grill and grill them on each side for 4-5 minutes. Remove the peaches and cut them into slices on a cutting board. In a medium bowl, blend the red onions with the 1 tbsp. of olive oil, chili garlic sauce, pinch of kosher salt, white balsamic vinegar and 1 tsp. of sugar. Next, the sliced peaches should be added to the red onions mixture; stir gently until peaches are coated.
Spread the peaches mixture over each pork chop and trim with freshly torn basil leaves.
This recipe pairs well with a side dish of rice or a garden salad and serves two; but it can be easily expanded for friends or extended family. You don’t own a grill yet? No problem! Contact us and we’ll be happy to help select the grill that’s right for you.