Sweet and Spicy Grilled Peach Pork Chops

Peaches are so versatile. This recipe combines the sweet fruity flavor of peaches, with spicy jalapeno and red pepper flakes. You can make this as spicy or as mild as you'd like. This is what you'll need to make 6 pork chops:

Photo byMarion

Brine:

• 1/4 cup table salt
• 4 cups water
• 6 (3-4 lbs) bone-in pork chops, about 3/4" thick
• coarse ground black pepper

Glaze:

• 1/2 cup dry white wine
• 1/4 cup peach jam
• 1 jalapeno sliced lengthwise, seeded and deveined
• 1/4 teaspoon red pepper flakes
• 1 Tablespoon butter

In a container large enough to hold your pork chops, dissolve salt in water. Add the pork chops to the brine. If the liquid doesn’t fully cover the chops, mix 1 cup of water with 1 tablespoon of salt and add until the chops are submerged. Let them brine for at least 30 minutes, up to 2 hours.

While the pork chops are brining, prepare the glaze just before grilling. In a small saucepan over medium-low heat, combine the wine, jam, jalapeno, and red pepper flakes. Bring the mixture to a boil, then simmer until it’s reduced by half and has a thick, syrupy consistency. Remove from heat and stir in the butter, then set aside.

After the pork chops have finished brining, take them out of the solution and pat them dry. Season both sides with coarse black pepper.

Preheat all grill burners on high for about 15 minutes. Then, lower the heat to low and place the pork chops on the grill. Turn and rotate the pork chops every five minutes, grilling for about 15-20 minutes before checking the internal temperature.

Once the pork chops reach an internal temperature of 135°F, start brushing each side with the glaze. Continue grilling until they reach an internal temperature of 145°F. For accuracy, use a digital thermometer and measure at the thickest part of the meat without touching any bone. When the desired temperature of 145°F is reached, remove the chops from the grill and let them rest for three minutes.

Serve the pork chops right away and enjoy!!