Grilled Brined Pork Chops with Grilled Peaches and Basil

Blue Jean Chef

Serves: 4

Brine:

  • 4 cups water
  • 2/3 cup kosher salt
  • 1/3 cup brown sugar
  • 1/3 cup maple syrup
  • 8 cloves garlic, smashed
  • 2 Tbsp grated fresh gingerroot
  • 6 cloves
  • 1 tsp hot red pepper flakes
  • 2 cups ice cubes

Preparation

Make the brine by bringing all the brine ingredients, except the ice cubes, to a boil in a saucepan. After the brine boils and the salt and sugar have dissolved, add the ice cubes to help cool the liquid. Once the brine is cool, add the pork chops and let them marinate in the brine in the refrigerator for 6 to 12 hours.

Preheat the grill for at least 10 minutes. Place the grill plate in one side of the BBQ Grill Pan and place the griddle plate in the other side. Preheat the pan for 2 to 3 minutes. Remove the pork chops from the brine and pat them dry with paper towels. Brush the chops very lightly with vegetable oil and place on the grill plate for 4 to 6 minutes per side, rotating the chops to get crosshatch grill marks. Don't season the chops again with salt. Grill until the internal temperature of the pork chops reaches 150°F. Remove the chops from the grill to a resting plate and loosely cover with foil.

While the pork chops are resting, mix together the melted butter and balsamic vinegar. Toss the peaches with this mixture and then place them on the griddle side of the pan for 3 to 4 minutes, or until nicely browned, warm, and tender. Plate the pork chops and serve with the grilled peach halves and a sprinkling of fresh basil.

Pork Chops:

  • 4 double-cut, bone-in pork chops
  • Vegetable oil
  • 2 Tbsp butter, melted
  • 2 Tbsp balsamic vinegar
  • 2 peaches, stones removed and sliced
  • Fresh basil leaves, shredded

Print Recipe