Brined Pork Chops With Grilled Stone Fruit
Experience a delectable grilling adventure with these juicy and flavorful brined pork chops paired perfectly with grilled fruit. The sweet and savory blend of cider vinegar, brown sugar, and aromatic spices infuses the chops with irresistible taste, while the grilled plums, peaches, or nectarines add a delightful touch of charred goodness to the meal. Prepare to savor the mouthwatering combination of tender meat and caramelized fruit, making every bite a true delight for your taste buds.
— Constant Cookbook
Ingredients
- 6 cups water
- 1/4 cup cider vinegar
- 1/4 cup firmly packed brown sugar
- 1 tsp. dried thyme
- 1 tsp. juniper berries (optional)
- 1/8 tsp. red pepper flakes
- 2 Tbs. kosher salt
- 1 Tbs. freshly ground black pepper
- 6 bone-in pork chops, each at least 1 inch thick
- 6 ripe but slightly firm plums, peaches or nectarines, halved and pitted
- Canola oil for brushing
Instructions
- To make the brine, in a large bowl, combine 6 cups (48 fl. oz./1.5 l) water, the vinegar, brown sugar, thyme, juniper berries, red pepper flakes, salt and black pepper and stir until the sugar and salt dissolve.
- Place the pork chops in a large sealable plastic bag and pour in the brine. Seal the bag and brine the pork chops overnight in the refrigerator.
- About 30 minutes before you plan to begin grilling, remove the chops from the refrigerator and remove them from the brine. Discard the brine, rinse the chops briefly in cold water and pat dry with paper towels.
- Preheat a Philips Smoke-Less Grill fitted with the barbecue grid.
- Place the pork chops on the grill and cook, turning once, until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F (63°C), about 7 to 9 minutes per side.
- Transfer the chops to a platter and let rest for 5 minutes. Meanwhile, brush both sides of the fruit halves with oil and grill over, turning once, until nicely grill-marked, about 2 minutes per side.
- Serve the pork chops immediately with the grilled fruit alongside. Serves 6.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011)
Yield
Serves 6.
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