Grilled Pork Chops with Blueberry-Peach Salsa
Servings: 0
Ingredients
- 4 1 1/2-inch-thick bone-in pork chops (about 3 1/4 lb.)
- All-Purpose Pork Brine
- 1 1/2 qt. hot water
- 3 tablespoons kosher salt
- 2 tablespoons chopped fresh thyme
- 2 tablespoons brown sugar
- 2 teaspoons coarsely ground black pepper
- 4 garlic cloves crushed
- 2 bay leaves
- 1/2 large lemon sliced
- 1 tablespoon olive oil for grilling
- Blueberry-Peach Salsa
- 1 1/2 cups fresh blueberries
- Zest and juice of 1 lime
- 1 large peach peeled and finely diced
- 1 small shallot finely chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh chives
- 2 tablespoons hot pepper jelly
- 1 tablespoon olive oil
Instructions
- Stir together ingredients for brine in a large stockpot until salt and sugar dissolve. Let stand 1 hour.
- Place pork and brine in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 8 hours.
- Remove pork chops from brine; discard brine. Let pork stand at room temperature 30 minutes. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with 1 Tbsp. oil, and sprinkle with desired amount of salt and pepper.
- Place pork over lit side, and grill, covered with grill lid, 4 minutes on each side. Transfer pork to unlit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Blueberry-Peach Salsa.
- Blueberry-Peach Salsa: Coarsely chop half of blueberries. Toss chopped blueberries with whole blueberries and remaining ingredients. Add salt and pepper to taste. Serve immediately, or cover and chill up to 24 hours.
Notes
Recipe By: Southern Living
JULY 2014
Serving Size: 4
JULY 2014
Serving Size: 4
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