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Grilled Pork Chops with Blueberry-Peach Salsa

Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
Hands-on time 35 mins
Total time 10 hrs, 40 mins
Yield Makes 4 servings
Go for bone-in center loin chops or loin chops at least 1 1/2 inches thick. Meatier chops ensure a good char while the inside cooks through.

Ingredients

How to Make It

  1. Place pork and brine in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 8 hours.

  2. Remove pork chops from brine; discard brine. Let pork stand at room temperature 30 minutes. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with 1 Tbsp. oil, and sprinkle with desired amount of salt and pepper.

  3. Place pork over lit side, and grill, covered with grill lid, 4 minutes on each side. Transfer pork to unlit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Blueberry-Peach Salsa.