The changing colors of the leaves, the aromas of spiced latte’s and baked pastries, along with the brisk evenings mean autumn is upon us and make this a favorite time of year. The Harvest Grilling Series is back with more inspiration for doing what we do best – grilling! With seasonal grilled fruit and pork brined in robust herbs and spices, Grilled Pork Chops with Spicy Balsamic Grilled Peaches brings the best flavors of fall to your backyard.
What makes these pork chops so flavorful and moist is the brine of apple cider, sugar, salt, rosemary, garlic, and peppercorns. After being infused with goodness, grill the pork chops on the grill with two heat zones. One side set for high-heat to sear, and the other set to low-heat to finish the pork chops. While finishing, coat the peaches with olive oil and sugar, and grill the peaches over high for beautiful grill marks and caramelization. Slice the peaches and combine with red onion, white balsamic vinegar, Vietnamese chili garlic sauce, sugar, and salt. Serve the peaches on top of the pork chops garnished with basil leaves for a delightfully sweet and spicy experience. So fire up the grill, fall has come, and the Harvest Grilling Series is here to sweeten your life and spice up your grill.
Grilled Pork Chops with Spicy Balsamic Grilled Peaches Ingredients
- 2 thick-cut bone-in pork chops
- 2 cups apple cider
- 2 cups of water
- 1/2 cup granulated sugar
- 1/3 cup kosher salt
- 2 sprigs rosemary
- 2 cloves garlic peeled and smashed
- 1 teaspoon black peppercorns
- Olive oil
- kosher salt and freshly cracked black pepper
For the Grilled Peach Salsa
- 2 peaches pitted and halved
- 2 tablespoons olive oil divided
- 3 teaspoons granulated sugar divided
- 1/2 cup slivered red onion
- 3 teaspoons white balsamic vinegar
- 1 1/2 teaspoons Vietnamese chili garlic sauce
- Kosher salt
- fresh basil leaves
Grilled Pork Chops with Spicy Balsamic Grilled Peaches Directions
- Rinse the pork chops, pat dry and place in a freezer bag.
- Bring the apple cider, water, 1/2 cup sugar and 1/3 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add a few ice cubes to cool the brine. Allow the brine to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves, and black peppercorns. Refrigerate for at least 4 hours up to overnight.
- Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
- Preheat one side of the grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
- While pork chops are cooking on the low-temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
- Grill the peaches flesh side down on the high-temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
- Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.