Grilled Rib Pork Chops With Sweet And Tangy Peach Relish
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Make Brine: In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved
2
Add pork chops to brine and let stand at room temperature for 1 hour
3
Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below)
4
Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels
5
Season chops with pepper
6
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
7
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
8
Transfer chops to a platter and let stand for 5 minutes before serving
9
Serve chops with peach relish
10
In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved
11
Add pork chops to brine and let stand at room temperature for 1 hour
12
Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below)
13
Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels
14
Season chops with pepper
15
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
16
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
17
Transfer chops to a platter and let stand for 5 minutes before serving
18
Serve chops with peach relish