I love the summertime! Everything is green, the weather is beautiful, sun is shining….just makes for a pleasant outlook on life 🙂 Yesterday I had an incredibly relaxing day, decided to do NOTHING the whole morning/mid-afternoon until my gig at 2:00. But since my parents have been over they have cooked and taken us out to dinner…and I really wanted to cook something! So I thought I’d pull out the grill and grill up some pork chops. Oh man, these pork chops were amazing! The chops were basted in a brown sugar brine—which by the way I would recommend to anyone. The chops were SO much more tasty, even without the peach sauce! However, the peach sauce really makes this dish. You simmer it for 30 minutes and it is just glorious basted on top of the pork and topped on top.
The only issue I had is this is definitely not a quick weeknight meal. Takes a lot of time to get ready, and makes a pretty huge mess in the kitchen, haha. The recipe itself is pretty foolproof, as long as you know how to work the grill. Now, in the original recipe it says to add apple cider vinegar and to flavor with salt and pepper, but honestly I thought the peaches and ketchup make the sauce so perfect on its own that it didn’t need extra flavor! But totally up to you.
Before you scroll down and look at the calorie count, I know….it’s frightening. However, I only ate about half of a pork chop and had 1/4 of the sauce left over, so….it ended up being maybe 300 or so calories? If you’re calorie counting, as long as you’re wise about how much you eat, you should be fine. You’ll still get plenty of epic peach and pork deliciousness.
Hope you guys decide to try it—this is a perfect summer cookout meal!
YIELD: 4 servings
TIME: 3 hours
CALORIES: 665 per pork chop and peach sauce
3/4 cup packed brown sugar
1/4 cup salt
2 cups boiling water
3 cups ice cubes (since I don’t have an ice maker, I used about 1-ish cup of water)
4 bone-in pork loin chops
1 yellow onion, chopped
1 Tbsp canola oil
1 garlic clove, minced
1″ piece ginger, minced
1-1/2 cups ketchup
1/2 cup peach preserves
2 peaches, peeled and cut in chunks
Combine sugar and salt in a bowl; add boiling water, stirring until salt and sugar dissolve. Stir in ice cubes or cold water to cool mixture; if still not cold, let sit until mixture is cool. Pour into ziploc bags with pork and let chill for 30 minutes or until ready to grill the pork.
Saute onion in heated canola oil for 2 minutes, and add garlic and ginger for 1 minute. Add ketchup, peach preserves, and peaches, reduce heat to medium, and simmer for 30 minutes. Once the consistency turns more into a sauce, remove from heat.
Get the grill ready, and take the pork out of the brine, patting dry. Place pork on the heated grill and top with a spoonful of the peach mixture. Grill for 5 minutes, then flip the chops. Place another spoonful of peach mixture and grill for 5 minutes on that side. Take your heat thermometer and check to see if the pork is at the temperature you desire (145 is what I usually go with).
Serve with extra peach sauce on top.
Hope y’all enjoy!
original recipe from Southern Living, June 2012