Photo: Leigh Beisch; Styling: Dan Becker
Total Time
1 Hour
Makes 4 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Step 6

*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.

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Ratings & Reviews

carolekrumb's Review

June 03, 2012
great weekend bbq dinner

CCakes's Review

February 20, 2012
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.

deannelc's Review

July 31, 2011
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.

LuuWho's Review

September 08, 2009
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!