Grilled Rib Pork Chops with Sweet and Tangy Peach Relish
Juicy bone-in pork chops brined to perfection and grilled until tender, served with a refreshing sweet and tangy peach relish. This dish combines the smoky flavors of grilled meat with the bright summer taste of peaches.
Ingredients
- •8 cups water
- •1 cup coarse kosher salt
- •1 cup sugar
- •6 piece bone-in rib pork chops
- •2 tablespoons black pepper
- •2 tablespoons vegetable oil
- •⅓ cup liquid from Sweet and Tangy Peach Relish
- •1 portion Sweet and Tangy Peach Relish
Cooking Instructions
- 1.
In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
5 min
- 2.
Add pork chops to brine and let stand at room temperature for 1 hour.
60 min
- 3.
Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
15 min
- 4.
Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
5 min
- 5.
Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
3 min
- 6.
Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
3 min
- 7.
Transfer chops to a platter and let stand for 5 minutes before serving.
5 min
- 8.
Serve chops with peach relish.
2 min
