Brined & Grilled Pork Chops With Fresh Peach Sauce
We usually do not eat a lot of meat, but for some reason during this Pandemic, we have eaten a lot more than usual. I began to order meat from D’Artagnan.com . I found that their meat products’ quality was superior and so comfortable that I kept ordering more monthly.
When I grill pork, I like to brine it first, which keeps the meat moist and tender. I used Berkshire Pork Milanese Chops for this dish, but you could use any cut of chops. My daughter had placed an order of fresh peaches from Georgia, and when the peach truck showed up here in Michigan, my daughter was kind enough to share her peaches with me.
Buon Appetito!
Deborah Mele
Brined & Grilled Pork Chops With Fresh Peach Sauce
Yield:
Serves 4
Prep Time:
3 hours
Cook Time:
20 minutes
Total Time:
3 hours 20 minutes
Brining pork keeps any cut moist and tender for grilling. Serve these chops with a fresh peach sauce.
Ingredients
Pork Chops & Brine:
- 4 Bone In Pork Chops (8 Ounces Each - See Notes Above)
- 2 Cups Water
- 1/3 Cup Kosher Salt
- 1/3 Cup Brown Sugar
- 1 Teaspoon Black Peppercorns
- 2 Sprigs Fresh Thyme
- 3 Garlic Cloves
- 4 Cups Ice Cubes
Peach Sauce:
- 2 Cups Fresh Peaches, Peeled & Cut Into Chunks
- 1/3 Cup Finely Chopped Sweet Onion
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Cornstarch
- Salt & Pepper To Taste
- Pinch of Red Pepper Flakes
To Grill:
- Olive Oil
- Salt & Pepper To Taste
Instructions
- Put all the ingredients except the chops and ice cubes for the brine into a pot.
- Cook over medium heat, stirring continually until the sugar and salt dissolve.
- Pour the brine into a casserole dish along with the ice cubes and stir to cool the brine.
- Add the pork chops, cover with plastic wrap, and refrigerate for at least 2 hours or overnight turning the chops over at least once.
- Place all the ingredients for the peach sauce in a pan over medium heat along with 1/4 cup of water and bring to a boil.
- Reduce heat to a simmer, and cook until thickened, about 6 to 7 minutes.
- Place the sauce in a small bowl and set aside.
- Preheat grill to medium high heat.
- Remove the chops from the brine at least an hour before you want to grill them, and dry with paper towels.
- Rub with olive oil and season with salt and pepper.
- Grill the chops until golden brown, about 10 minutes, turning the chops over halfway.
- Serve the chops with a scoop of the peach sauce and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 132mgSodium: 9585mgCarbohydrates: 29gFiber: 2gSugar: 24gProtein: 41g
Looks lovely, but we don’t have a grill handy.  If I use a cast iron skillet, how long and at what heat would work with the brined pork?
I would cook it at medium high heat just as you would any chop. The cooked pork should have an internal temperature of 145.