Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

526 calories; calories from fat 41%; protein 34g; fat 24g; saturated fat 6.5g; carbohydrates 44g; fiber 4.3g; cholesterol 88mg.
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