Pork Chops and Peaches

How to make Pork Chops and Peaches Recipe

Serves: 2

Ingredients:
2 1-inch thick pork rib chops
Vegetable oil
Salt and pepper
2 tbsp unsalted butter
1/4 cup sugar
2 peaches, firm and sliced

For Cider Brine:
2 cups apple juice
2 cups water
1/3 cup Kosher salt
1/3 cup brown sugar
2 tbsp red pepper flakes
1/2 tsp ground cinnamon
Cider Brine Instructions
1. In a saucepan, bring apple juice, water, salt, and brown sugar to a boil, stirring regularly.

Method:
Set grill to indirect heat, 350 degrees F.

Remove chops from the brine and pat dry excess brine.

Coat chops in vegetable oil and season with salt and pepper.

Place chops on the cool side of the grill and cover the grill with the lid, top vents wide open.

When the chops reach an internal temperature of 135 degrees F, remove the grill lid and let the fire build to over 500 degrees F.

Directly grill the pork chops over the fire until you start to see char marks.

Remove from the grill once internal temperature reaches 140 degrees.

Let the chops rest on a plate for 5 minutes loosely covered with foil before serving.

Meanwhile, in a skillet over direct heat on the grill or on a range at medium heat, melt butter and add sugar. Mix well.

Add sliced peaches. Cook until peaches are brown and the sauce thickens.

Serve pork chops topped with sautéed peaches and sauce.

Pork Chops and Peaches