Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade

Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade Recipe
Photo: Leigh Beisch; Styling: Dan Becker
Because modern pork is very lean, the meat can easily dry out when cooked. Using a brine (a solution of water, salt, and aromatics) adds moisture and flavor to these grilled pork chops.


Makes 4 servings
Total time: 1 Hours

Recipe from


Recipe Time

Total: 1 Hours

Nutritional Information

Calories 526
Caloriesfromfat 41 %
Protein 34 g
Fat 24 g
Satfat 6.5 g
Carbohydrate 44 g
Fiber 4.3 g
Sodium 0.0 mg
Cholesterol 88 mg


1/2 cup plus 1 tsp. kosher salt*
1/2 cup packed light brown sugar
1 sprig plus 2 tsp. chopped fresh rosemary
3 teaspoons black peppercorns, divided
1 cup ice cubes
4 bone-in center-cut pork chops (1 3/4 lbs. total)
3 tablespoons olive oil, divided
4 cups sliced white onions
2 cups chopped peeled peaches (see Notes)
1/3 cup granulated sugar
3 tablespoons sherry vinegar


1. In a large pot, bring 7 cups water to a boil. Remove from heat and add 1/2 cup salt, the brown sugar, rosemary sprig, and 2 tsp. peppercorns, stirring until salt and sugar are dissolved. Add ice cubes and chill until cold. Place pork in brine and set a plate on top to keep meat completely submerged. Cover with plastic wrap and chill overnight.

2. Heat 2 tbsp. oil in a large frying pan over medium heat. Add onions and cook, stirring often, until transparent and starting to brown, 10 to 15 minutes. Turn heat to low; add peaches, granulated sugar, vinegar, and remaining 1 tsp. peppercorns. Cook, stirring often, until marmalade is caramelized and sticky, 40 minutes. Stir in remaining 1 tsp. salt and 2 tsp. rosemary.

3. Prepare a charcoal or gas grill for medium heat (350° to 400°; you can hold your hand 5 in. above cooking grate for only 5 to 7 seconds). Remove pork from brine and pat dry. Brush pork all over with remaining 1 tbsp. oil.

4. Grill pork, covered, turning once, until meat is done the way you like it, about 10 minutes for medium-rare (145°; cut to test). Transfer pork to a platter, tent with foil, and let rest 5 to 10 minutes. Serve with marmalade.

Note: Nutritional analysis is per serving.

*Sodium content could not be accurately calculated.


Marmalade can be made 1 day ahead and chilled, then reheated to serve. When you can't find fresh peaches, use frozen—they work well here.

July 2008
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