Grilled Rib Pork Chops with Sweet and Tangy Peach Relish

Ingredients for Grilled Rib Pork Chops with Sweet and Tangy Peach Relish

• 1925ml water

• 240ml coarse kosher salt

• 200g sugar

• 6 (1-inch-thick) bone-in rib pork chops

• Freshly ground black pepper

• Vegetable oil for grill rack

• 80ml liquid from Sweet and Tangy Peach Relish

• Sweet and Tangy Peach Relish

How to make Grilled Rib Pork Chops with Sweet and Tangy Peach Relish

In a wide 6- to 8-quart pot whisk together 1925ml water, salt, and sugar until salt and sugar are dissolved.

Add pork chops to brine and let stand at room temperature for 1 hour.

Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).

Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.

Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.

Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into centre of chop as close to bone without touching it registers 63°C for slightly pink meat, about 2 to 3 minutes longer.

Transfer chops to a platter and let stand for 5 minutes before serving.

Serve chops with peach relish.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.