Pork Chops with Peach Barbecue Sauce
If you want to add more Barbecue recipes to your recipe box, Pork Chops with Peach Barbecue Sauce might be a recipe you should try. Watching your figure? This gluten free and dairy free recipe has 468 calories, 44g of protein, and 18g of fat per serving. For $2.91 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Father's Day. It works well as an affordable main course. Many people made this recipe, and 1823 would say it hit the spot. Head to the store and pick up pepper, canolan oil, fresh ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Eating Well. Overall, this recipe earns a super spoonacular score of 84%. Users who liked this recipe also liked Brown Sugar Pork Chops with Peach Barbecue Sauce, Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce, and Grilled Peach Barbecue Pork Chops.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup firmly packed brown sugar
1 tablespoon canola oil
2 tablespoons cider vinegar
2 teaspoons finely chopped fresh ginger
2 tablespoons honey
3 cups ice cubes
1/4 cup plus 1/2 teaspoon kosher salt, divided
1/2 cup chopped onion, preferably Vidalia
2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
1/4 teaspoon freshly ground pepper, plus more to taste
4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
1 medium tomato, quartered and seeded
2 cups boiling water
Equipment:
bowl
food processor
sauce pan
grill
paper towels
kitchen thermometer
aluminum foil
Cooking instruction summary:
Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.Puree peaches, tomato and vinegar in a food processor until smooth.About 30 minutes before youre ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.Preheat grill to medium.Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
Step by step:
1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl.
2. Pour in boiling water and stir to dissolve.
3. Add ice cubes and stir to cool.
4. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.Puree peaches, tomato and vinegar in a food processor until smooth.About 30 minutes before youre ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat.
5. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes.
6. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes.
7. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.Preheat grill to medium.
8. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145F, 2 to 4 minutes per side.
9. Transfer to a plate, tent with foil and let rest for 5 minutes.
10. Serve with the warm peach barbecue sauce on the side.
Nutrition Information:
covered percent of daily need
