Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1/2 cup plus 1 tsp. kosher salt |
1/2 cup packed light brown sugar |
1 sprig plus 2 tsp. chopped fresh rosemary |
3 teaspoons black peppercorns, divided |
1 cup ice cubes |
4 bone-in center-cut pork chops (1 3/4 lbs. total) |
3 tablespoons olive oil, divided |
4 cups sliced white onions |
2 cups chopped peeled peaches (see notes) |
1/3 cup granulated sugar |
3 tablespoons sherry vinegar |
Directions:
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.
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.
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.
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.
5. Note: Nutritional analysis is per serving.
6. *Sodium content could not be accurately calculated.
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