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Peach and Rosemary Grilled Pork Chops

by | Published Nov 5, 2021 | Last updated Nov 8, 2021 | 0 comments

Yields4 Servings
This pork chop recipe is the perfect dish for New Years Day, Did you know that it is said that eating pork on New Year will bring you progress in the year ahead? This is because when a pig roots for its food, it goes forward.
Nutrition Facts

Serving Size 1 chop

Servings 4

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%

Vitamin A 15%
Vitamin C 5%
Calcium 105%
Iron 2%

* 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.


 4 Frenched Pork Chops
 2 cups water
 ¼ cup Kosher Salt
 ¼ cup Honey
 2 tsp Black Peppercorns
 4 cloves garlic, crushed
 ½ tsp red pepper flakes
 5 fresh rosemary sprigs
 2 cups crushed ice
Peach and Rosemary Chutney
 ½ cup honey
 2 tbsp balsamic vinegar
 1 tbsp distilled vinegar
 1 cup water
 5 ripe peaches, dried
 2 tsp fresh rosemary, chopped
 1 tsp kosher salt
 ½ tsp ground black pepper


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