great weekend bbq dinner
Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade
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.
More From Sunset
- Calories: 526
- Calories from fat: 41%
- Protein: 34g
- Fat: 24g
- Saturated fat: 6.5g
- Carbohydrate: 44g
- Fiber: 4.3g
- Sodium: 0.0mg
- Cholesterol: 88mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes