Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade

Name: Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 3 teaspoons black peppercorns, divided; 79 milliliters granulated sugar; 237 milliliters ice cubes; 118 milliliters kosher salt; 118 milliliters packed light brown sugar; 3 Tbsps olive oil, divided; 473 milliliters chopped peeled peaches (see Notes); 4 bone-in center-cut pork chops (1 3/4 lbs. total); 1 sprig plus 2 tsp. chopped fresh rosemary; 3 Tbsps sherry vinegar; 946 milliliters sliced white onions

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.

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Water

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Pot

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.

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Brown Sugar

Peppercorns

Rosemary

Sugar

Salt

Add ice cubes and chill until cold.

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Ice Cubes

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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Brine

Meat

Pork

Wrap

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Plastic Wrap

Heat 2 tbsp. oil in a large frying pan over medium heat.

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Cooking Oil

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Frying Pan

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.

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Granulated Sugar

Peppercorns

Marmalade

Rosemary

Peach

Vinegar

Onion

Salt

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).

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Grill

Remove pork from brine and pat dry.

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Brine

Pork

Brush pork all over with remaining 1 tbsp. oil.

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Pork

Cooking 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).

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Meat

Pork

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Grill

Transfer pork to a platter, tent with foil, and let rest 5 to 10 minutes.

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Pork

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Aluminum Foil

Serve with marmalade.

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Marmalade

*Sodium content could not be accurately calculated.

Equipment

Ingredients

Servings:

3teaspoons

black peppercorns, divided 79milliliters

granulated sugar 237milliliters

ice cubes 118milliliters

kosher salt 118milliliters

packed light brown sugar 3Tbsps

olive oil, divided 473milliliters

chopped peeled peaches (see Notes)4

bone-in center-cut pork chops (1 3/4 lbs. total)1sprig

plus 2 tsp. chopped fresh rosemary 3Tbsps

sherry vinegar 946milliliters

sliced white onions

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.