Grilled Pork Chops with Spicy Balsamic Grilled Peaches
Ingredients
The Pork Chops
-
2
pieces
thick cut, bone-in pork chops
-
2
cups
apple cider
-
2
cups
water
-
½
cup
granulated sugar
-
⅓
cup
kosher salt
-
2
sprigs
rosemary
-
2
cloves
garlic, peeled and smashed
-
1
teaspoon
black peppercorns
-
to taste
extra-virgin olive oil
-
to taste
kosher salt and freshly cracked black pepper
The Grilled Peach Salsa
-
2
pieces
peaches, pitted and halved
-
2
tablespoons
olive oil, divided
-
3
teaspoons
granulated sugar, divided
-
½
cup
slivered red onion
-
3
teaspoons
white balsamic vinegar
-
1 ½
teaspoons
Vietnamese chili garlic sauce
-
to taste
kosher salt
-
to taste
fresh basil leaves
Instructions
- Rinse the pork chops, pat dry, and place in a freezer bag.
- Boil apple cider, water, sugar, and salt in a saucepan until dissolved, then cool and add to the pork in the freezer bag with rosemary, garlic, and peppercorns. Refrigerate for at least 4 hours or overnight.
- Remove pork from brine, pat dry, brush with olive oil, and season with salt and pepper.
- Preheat the grill: one side high, one side low. Grill the chops for about 5 minutes per side until marked, then move to low heat and cook until reaching 155°F internally.
- Tent the chops with foil and let rest for 5 minutes until they reach 160°F.
- Brush the peach halves with olive oil and sprinkle with sugar, then grill flesh side down for 4-5 minutes each side.
- Mix red onions with remaining olive oil, vinegar, chili garlic sauce, sugar, and salt. Add sliced peaches and mix gently.
- Serve the pork chops topped with peach and onion mix, garnished with basil.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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