Thursday, August 28, 2014

#HeinensGrill- Recipe: Grilled Pork Chops with Spicy Balsamic Grilled Peaches

It's time to announce the winner of the #HeinensGrill contest. Using, the winner is Comment #1- Linley. Congratulations! You have won a tote bag of grilling supplies. Please email me to claim your prize, and we'll arrange for you to pick up the tote at your local store.

To wrap up this grilling promotion, I wanted to share another grilled fruit recipe with you. Adapted from foodiecrush, we made this tasty recipe last week for a quick and delicious meal.

Grilled Pork Chops with Spicy Balsamic Grilled Peaches

2 thick cut pork chops
2 cups apple cider
2 cups water
1/2 cup granulated sugar
1/3 cup kosher salt
4 cloves garlic, peeled and smashed
1 teaspoon black peppercorns
olive oil
kosher salt and freshly cracked black pepper

For the Grilled Peach Salsa:
3 peaches, pitted and halved
2 tablespoons olive oil, divided
3 teaspoons granulated sugar, divided
1/2 cup slivered red onion
3 teaspoons balsamic vinegar
1 1/2 teaspoons Vietnamese chili garlic sauce
Kosher salt

Rinse the pork chops, pat dry and place in a freezer bag.
Bring the apple cider, water, 1/2 cup sugar and 1/2 cup kosher salt to a boil in a small saucepan.
Stir until sugar and salt dissolves.
Remove from heat and add a few ice cubes to cool the brine.
Allow to cool completely then add to the freezer bags with the pork chops along with the garlic cloves and black peppercorns.
Refrigerate for at least 3 hours, no more than 8.

Remove the pork chops from the brine and discard the brine.
Pat the pork dry and lightly brush with olive oil, and season with kosher salt and freshly ground black pepper.
Preheat one side of the grill to high and one side to low.
Brown the chops for about 5 minutes, and then turn to the other side and cook for another 5 minutes.
Turn the chops over and move them to the low-heat part of the grill.
Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.

While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with olive oil and sprinkle with 2 teaspoons of the sugar.

Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes, flipping half way through.
Transfer to a cutting board and cut into slices.
Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt.
Add the sliced peaches to the red onions and gently mix.
Top the pork chops with the mix once plated.
We served the chops with a raw Kale and Brussels Sprouts Salad that was surprisingly delicious. We'll be making that salad again, for sure.

So, what have you been grilling this summer?

Disclosure: I was provided with a gift card from Heinen's to purchase supplies. All opinions stated are 100% my own.