Grilled Pork Chops with Spicy Balsamic Grilled Peaches
User Reviews
4.4
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Course
Main Course
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Cuisine
American
Grilled Pork Chops with Spicy Balsamic Grilled Peaches
Description
This recipe begins by soaking pork chops in a chilled apple cider brine containing water, sugar, salt, rosemary, garlic, and black peppercorns to enhance moisture and flavor. After several hours or overnight, the chops are removed, patted dry, and seasoned before grilling. The grilling process involves direct heat to develop caramelized grill marks and indirect heat to finish cooking the pork to a safe internal temperature of 155°F, ensuring tenderness and juiciness.
The grilled peaches are halved and brushed with olive oil and sugar before grilling, which intensifies their sweetness and adds a smoky note. These are then combined with slivered red onion, white balsamic vinegar, chili garlic sauce, and fresh basil for a slightly spicy, tangy salsa that complements the pork's richness.
The dish offers a contrast of textures and flavors: the savory pork with its relaxing juiciness, the sweet and tart fruits, and the mild heat from the chili sauce. It works well as a main course during warm-weather meals or when fresh fruit is in season.
Ingredients
- 2 pork chop thick cut, bone-in
- 2 cups apple cider
- 2 cups water
- ½ cup granulated sugar
- ⅓ cup kosher salt
- 2 rosemary sprigs
- 2 cloves garlic , peeled and smashed
- 1 teaspoon black peppercorns
- extra-virgin olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
For the Grilled Peach Salsa
- 2 peaches , pitted and halved
- 2 tablespoons olive oil , divided
- 3 teaspoons granulated sugar , divided
- ½ cup red onion slivered
- 3 teaspoons white balsamic vinegar
- 1 ½ teaspoons Chili garlic sauce Vietnamese
- kosher salt
- basil fresh leaves
Instructions
- Rinse the pork chops, pat dry and place in a freezer bag.
- Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
- Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
- Preheat one side of the grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
- While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
- Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
- Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
User Reviews
Overall Rating
4.4
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