This was delicious. I'm not a big grill girl so I did this in the oven with a few changes. My oven method is to place an oven safe skillet in a 400 degree oven. Once it's hot bring it onto the stove on med-high heat. Sear the first side of the pork chop for 3 minutes, flip and then finish it off in the oven for 6-10 minutes depending on the thickness of your chop. I still used the same brine and seasoning. I also warmed up my salsa to allow the blueberry and peach flavors to mix. Instead of basil I used herbs de provence.
Grilled Pork Chops with Blueberry-Peach Salsa
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Total: 10 Hours, 40 Minutes
- 4 (1 1/2-inch-thick) bone-in pork chops (about 3 1/4 lb.)
- All-Purpose Pork Brine
- 1 tablespoon olive oil
- Blueberry-Peach Salsa
- 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.
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