Name: Grilled Pork Chops with Blueberry-Peach Salsa
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

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Grilled Pork Chops with Blueberry-Peach Salsa

Course: Main Course

Keyword: blueberry, grilled, peach, pork, salsa

Servings:

Author: Southern Living

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.