Monday, June 18, 2012

Brown Sugar Pork Chops with Peach Barbeque Sauce

A few weeks ago I had my first Georgia peach I've ever had. I was actually a little skeptical when I saw peaches in the grocery store becaue it seemed so early! Growing up in Utah our peach season didn't usually start until late summer so I thought surely they would be tart and hard. But what started with a single Georgia peach turned into literally dozens within just a couple of weeks. I can't get enough of the sweet juicy taste that each peach holds! Peaches are by far my favorite fruit. I even dressed up as Georgia Peach for Halloween one year, with a satin peach colored hoop skirt and white sandals. I cannot even begin to tell you how amazing this recipe was with fresh summer peaches. The June 2012 issue of Southern Living had an entire section dedicated to peach recipes and this was the first one I tried. I'm planning to try each and every one of them, by the way...

Back to the recipe: The pork chops are marinated in a brown sugar ice water and they pick up just a hint of sweetness that pairs perfectly with the peach barbeque sauce. The flavors of the barbeque sauce mesh together wonderfully: ginger, garlic, and onions are lightly sauteed, then mixed together with a mixture of ketchup, peach preserves and peaches that makes for a sweet and tangy sauce. This is the perfect summer recipe and makes for a unique and delicious twist on your basic grilled pork chops, or even chicken! Next time you have a bbq try this sauce out. I promise you won't be disappointed! And for all you fellow peach lovers, don't worry - there are many more peach recipes to come! (Picture and recipe courtesy of Southern Living)

  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup salt
  • 2 cups boiling water
  • 3 cups ice cubes
  • 4 bone-in pork loin chops (about 2lbs.)
  • 1 medium onion, finely chopped
  • 1 Tbsp. canola oil
  • 1 garlic clove, minced
  • 1 tsp. ginger
  • 1 1/2 cups ketchup
  • 1/2 cup peach preserves or jam
  • 2 large peaches, peeled and cut into 3/4 inch chunks
  • 2 Tbsp. apple cider vinegar
  • Salt & Pepper to taste
Combine sugar and salt in a large bowl. Add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes. Meanwhile, saute onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with salt and freshly ground pepper to taste. Remove from heat.

Remove pork from the brine. Rinse pork well and pat dry with paper towels. Preheat grill to 350 to 400 degrees (medium high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into the thickest part of the chop registers 145 degrees. Baste pork occasionally with peach mixture in bowl. Remove pork from grill. Serve with reserved peach mixture.