Brined Pork Chops with Grilled Peaches
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Good flavor starts before the grill 🔥
This recipe begins long before the heat. A simple brine seasons the pork from the inside out, giving you chops that stay juicy and full of flavor. On the grill, peaches soften and char, bringing sweetness and a little brightness to the plate 🍑 Finished with a warm honey-butter glaze, it’s a reminder that good food takes a little time—but it always pays off ✨
Brined Pork Chops with Grilled Peaches
Yield: 4 servings
Brine
1 1⁄2 quarts water
6 tablespoons kosher or sea salt
1 teaspoon coarsely cracked black pepper
Handful of thyme sprigs
2 cloves garlic, peeled and smashed with the side of a chef’s knife
4 bone-in pork loin chops, about 3⁄4 inch thick
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 tablespoon bourbon or vanilla extract
2 large free stone peaches, halved and pitted
To make the brine, in a medium saucepan, combine all the ingredients. Bring to a boil over high heat, stirring to dissolve the salt. Set aside until completely cool. Once cooled, add the pork chops to a 1-gallon heavy-duty resealable food storage bag (or container that holds them snugly in a single layer). Add the brine. The pork chops should be fully covered. Cover with plastic wrap, if needed, and refrigerate for 6 to 12 hours.
About 1 hour before cooking, remove the pork chops from the brine and set them on a wire cooling rack at room temperature to dry. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375ºF), leaving one burner unlit.
Combine the butter, bourbon, and honey in a small saucepan. Set over moderately low heat, stirring until the butter melts and the honey dissolves. Keep warm.
Pat the pork chops with paper towels to remove any remaining surface moisture. Set the chops directly over the coals or gas flame and brown on both sides, turning once, for about 3 minutes per side. Transfer to indirect heat, cover the grill, and cook until the chops offer some resistance to the touch but are still springy, not firm, about 4 minutes longer. (Measure the internal temperature with an instant-read thermometer, inserting it horizontally into a chop; it should register about 150ºF for medium).
Once the pork chops have moved to indirect heat, coat the peaches generously with the butter-honey mixture. Place them cut side down, directly over the coals or gas flame. Cook until charred with distinct grill marks. Flip the peaches and baste again. Cook until the peaches are tender and juicy. The pork chops and peaches should be done at roughly the same time. Serve together and enjoy warm.
Equipment List:
outdoor or gas grill
small and medium saucepan
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