The leaves are changing colors, the air is filled with the aromas of spiced lattes and baked pastries, and the evenings are getting cooler. That can only mean one thing – autumn is here! And that means it's time for the Autumn Grilling Series to make its return!
With seasonal grilled fruit and pork brined in robust herbs and spices, Grilled Pork Chops with Spicy Balsamic Grilled Peaches brings the best fall flavors to your backyard. This dish is sure to impress your guests and have them coming back for more. So fire up the grill and enjoy the tastes of autumn!
The brine of apple cider, sugar, salt, rosemary, garlic, and peppercorns makes these pork chops so flavorful and moist. After being infused with goodness, grill the pork chops in two heat zones. One side is set for high heat to sear, and the other for low heat to finish the pork chops. While finishing, coat the peaches with olive oil and sugar, and grill the peaches over high for beautiful grill marks and caramelization. Slice the peaches and combine them with red onion, white balsamic vinegar, Vietnamese chili garlic sauce, sugar, and salt. Serve the peaches on top of the pork chops garnished with basil leaves for a delightfully sweet and spicy experience.
Fall has come, and the Autumn Grilling Series is back to sweeten your life and spice up your grill.
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
- Rinse the pork chops, pat dry and place in a freezer bag.
- 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 dissolves. 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.
- Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
- 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.
- While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
- 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, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
- Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.