Grilled Pork Chops with Spicy Balsamic Grilled Peaches

As autumn sweeps in with its vibrant tapestry of colors and the comforting scents of spiced lattes and baked treats, it's the perfect time to embrace the season's flavors right in your backyard. Grilled Pork Chops with Spicy Balsamic Grilled Peaches capture the essence of autumn with its ideal balance of sweet and savory. The pork chops are brined in a flavorful mix of apple cider, herbs, and spices, making them juicy and tender, while the grilled peaches, coated with olive oil and sugar, bring a caramelized sweetness that pairs beautifully with the pork.

This grilling method involves creating two heat zones—one for that perfect sear and another for gently finishing the pork. As the pork reaches perfection, peaches, brushed with olive oil and dusted with sugar, are grilled until they char beautifully and caramelize. These peaches are then tossed with red onion, white balsamic vinegar, and a hint of Vietnamese chili garlic sauce, creating a sweet and spicy salsa that crowns the pork chops, all garnished with fresh basil for a delightful autumnal meal.

Welcome autumn to your home with this delicious and easy-to-make recipe, perfect for a cozy dinner with family or friends. Grilled Pork Chops with Spicy Balsamic Grilled Peaches is a celebration of autumn's flavors and a versatile and customizable dish that will have your taste buds singing.

Serves 4

Grilled Pork Chops with Spicy Balsamic Grilled Peaches Ingredients

• 2 thick cut bone-in pork chops
• 2 cups apple cider
• 2 cups water
• 1/2 cup granulated sugar
• 1/3 cup kosher salt
• 2 sprigs rosemary
• 2 cloves garlic peeled and smashed
• 1 teaspoon black peppercorns
• Olive oil
• kosher salt and freshly cracked black pepper

For the Grilled Peach Salsa

• 2 peaches pitted and halved
• 2 tablespoons olive oil divided
• 3 teaspoons granulated sugar divided
• 1/2 cup slivered red onion
• 3 teaspoons white balsamic vinegar
• 1 1/2 teaspoons Vietnamese chili garlic sauce
• Kosher salt
• fresh basil leaves

Grilled Pork Chops with Spicy Balsamic Grilled Peaches Directions

1. Rinse the pork chops, pat dry, and place them in a freezer bag.
2. Bring the apple cider, water, 1/2 cup sugar, and 1/3 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely, then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves, and black peppercorns. Refrigerate for at least 4 hours up to overnight.
3. Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel, lightly brush with olive oil, and season with kosher salt and freshly ground black pepper.
4. Preheat one side of the grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop, and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes, and chops reach 160 degrees.
5. While the pork chops cook on the low-temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with one tablespoon of olive oil and sprinkle with two teaspoons of sugar.
6. Grill the peaches flesh side down on the high-temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, one teaspoon of sugar, and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
7. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.

Taken from foodiecrush.com https://www.foodiecrush.com/grilled-pork-chops-with-spicy-balsamic-grilled-peaches/