Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade
Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 574 calories, 32g of protein, and 20g of fat. A mixture of peaches, granulated sugar, center-cut pork chops, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
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.
*Sodium content could not be accurately calculated.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
![Tyler Winery Santa Barbara County Chardonnay]()
Tyler Winery Santa Barbara County Chardonnay
2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.