Summer is trying to hold on extra tight so let’s grill something.
Unless you live under a rock, you may have noticed that summer decided to finally show up. Don’t put away the gas and grills just yet. If you’re a fan of sweet and spicy like we are, youa re sure to love this recipe. Fire up the burners and try this Grilled Pork Chops with Spicy Balsamic Grilled Peaches recipe from Foodie Crush. The tenderness of the pork chops mixed with the sweet and spicy combo of the peaches makes for the best end of summer grilling experience.
- 2 thick cut, bone-in pork chops
- 2 cups apple cider
- 2 cups water
- 1/2 cup granulated sugar
- 1/3 cup kosher salt
- 2 sprigs rosemary
- 2 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- Olive oil
- kosher salt and freshly cracked black pepper
- 2 peaches, pitted and halved
- 2 tablespoons olive oil, divided
- 3 teaspoons granulated sugar, divided
- 1/2 cup slivered red onion
- 3 teaspoons white balsamic vinegar
- 1 1/2 teaspoons Vietnamese chili garlic sauce
- Kosher salt
- fresh basil leaves
- Rinse the pork chops, pat dry and place in a freezer bag.
- Bring the apple cider, water, 1/2 cup sugar and 1/2 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