Peach and Rosemary Grilled Pork Chops
Serving Size 1 chop
- Amount Per Serving
- Calories 681
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 5g25%
- Cholesterol 120mg40%
- Sodium 1257mg53%
- Potassium 828mg24%
- Total Carbohydrate 76g26%
- Dietary Fiber 0g
- Sugars 67g
- Protein 44g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For the brine, combine water, kosher salt, honey, peppercorns, red pepper flakes, garlic, and rosemary and bring to
a simmer. Allow to simmer for 5 minutes, then pour over the crushed ice cubes. This should yield a quart of brine.
Make sure the brine is chilled to 40 degrees before brining the pork chops. Place the four pork chops into the brine
and refrigerate for a minimum of 6 hours and a maximum of 12 hours.
For the chutney, heat the honey in a saucepan on the grill (you can do this on your stove as well). The honey will
bubble as it reduces, and be careful it doesn’t scorch. Allow it to reduce and caramelize slightly, then add both
kinds of vinegar. Reduce by half, then add the water and the peaches. Bring to a simmer and cook for 10-15 minutes, until
reduced and not runny. Add the chopped rosemary and salt and pepper.
Set up your charcoal grill for direct grilling. You want the grill to be at 550 degrees. Remove the pork chops from
the brine and pat dry with paper towels. Season with salt and pepper. Grill the pork chops directly for 1-2 minutes
per side until the internal temperature reaches 145 degrees. Remove the chops from the grill and rest 10 minutes
before serving, topped with the peach chutney.