Grilled Pork Chops with Spicy Balsamic Grilled Peaches
Start-to-finish: 4 hours, 30 minutes (30 minutes active)
2 thick cut, bone-in pork chops
2 cups apple cider
2 cups water
1/2 cup granulated sugar
1/3 cup kosher salt
2 sprigs rosemary
2 cloves garlic, peeled and smashed
1 teaspoon black peppercorns
Kosher salt and freshly cracked black pepper to taste
Grilled Peach Salsa Ingredients
2 peaches, pitted and halved
2 tablespoons olive oil, divided
3 teaspoons granulated sugar, divided
1/2 cup red onion, slivered
3 teaspoons white balsamic vinegar
1 1/2 teaspoons Vietnamese chili garlic sauce
Fresh basil leaves
Rinse pork chops, pat dry. Place in freezer bag.
In a small saucepan, bring apple cider, water, sugar and kosher salt to boil. Stir until sugar and salt dissolve. Remove from heat; add a few ice cubes to cool brine. Allow to cool completely; add brine to freezer bags with pork chops. Add rosemary, garlic and black peppercorns. Refrigerate at least 4 hours or up to overnight.
Remove pork chops from brine, and discard brine. Pat pork dry with a paper towel; lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
Heat one side of grill to high and one side to low. Brown chops on high for about 5 minutes or until grill marks develop; turn to the other side and cook another 5 minutes. Turn chops over and move to low-heat grill area. Cook another 10-12 minutes or until pork reaches an internal temperature of 155 F in thickest part of chop. Transfer to platter; tent with aluminum foil about 5 minutes or until chops reach 160 F.
While pork chops cook on low temperature side of grill, lightly coat fleshy side of peaches with 1 tablespoon olive oil; sprinkle peaches with 2 teaspoons sugar.
Grill peaches flesh side down on high temperature grill area about 4-5 minutes on each side. Transfer to cutting board and cut into slices. Mix red onions with remaining olive oil and sugar along with white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and pinch of kosher salt. Add sliced peaches to red onion mixture; gently mix.
Top pork chops with the grilled salsa; garnish with torn basil leaves.