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.
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.
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.
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.
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Delicious. As Deannelc, recommended I used ground pepper in the marmalade and added the rosemary earlier. I used balsamic vinegar instead of the sherry vinegar. The marmalade freezes really well, so I make a big batch and freeze it for lazy-dinner days.
This brine does wonders for 'natural' pork chops (those that aren't already 'enhanced' with a solution before you buy them). I really liked the flavor of the marmalade, though I would change a couple of things... Instead of adding whole peppercorns to the marmalade, I would add fresh ground pepper (smaller amount than the measurement of whole peppercorns). It's a bit unpleasant to bite into the whole peppercorn. Also, I would add the rosemary at the same time that I added the peaches. It's such a woody herb - it could really benefit to be added earlier in the process. (Also, fresh peaches weren't available, so I used frozen & they worked fine - with probably less work...) All in all, this is a good recipe & I would make it again with the noted revisions.
These pork chops were amazing! We made them for my sister in law's birthday dinner and everyone loved them. I had them for leftovers 2 days later and they were still to die for. I will be making this again for sure. Very easy and incredible results!
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