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Grilled Peach Pork Chops Recipe

Juicy grilled pork chops are scented with fresh rosemary and garlic, then topped with a peach salsa that's been spiked with white balsamic vinegar and chili garlic sauce.
Course Main Course
Cuisine American
Keyword peach pork chops
Prep Time 20 minutes
Cook Time 20 minutes
Brine Time 4 hours
Total Time 4 hours 40 minutes
Servings 2

Ingredients

For the Pork Chops

  • 2 thick cut, bone-in pork chops
  • 2 cups apple cider (NOT apple cider vinegar)
  • 2 cups water
  • ½ cup granulated sugar
  • ⅓ cup kosher salt
  • 2 sprigs rosemary
  • 2 cloves garlic , peeled and smashed
  • 1 teaspoon black peppercorns
  • extra-virgin olive oil
  • kosher salt and freshly cracked black pepper

For the Peach Salsa

  • 2 fresh 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
  • Kosher salt
  • fresh basil leaves

Instructions

  • Brine the pork chops. 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.
  • Pat dry and season. 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.
  • Grill using zone cooking. 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 140ºF degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes (or until the chops reach 145ºF degrees).
  • Grill the peaches. 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.
  • Make the salsa. 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 and serve. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.