Pork Chops and Peaches

Pork and fruit is a sublime combination, whether you're stuffing prunes into a roast in November or grilling up some farm fresh peaches along with the boneless chops on sale this week at Market Basket.

The key to getting sale pork to taste good is to brine the hell out of it for about 8 hours before cooking.

YES, it is an extra step, and YES it takes a little forethought, especially if you're starting out with frozen meat, but believe me; brine once and you'll never cook cheap cuts of pork on the grill any other way.

Pork Chops and Peaches

To serve 8 people

8 thick cut boneless pork chops
6-8 ripe peaches, split in half, stone removed
1/4 cup olive oil
1/4 cup Balsamic vinegar
Fresh ground pepper

Brine

3/4 cup kosher salt
3/4 cup granulated sugar
4 cups water at room temperature




Nestle the boneless chops into a shallow dish in a single layer.
Measure out the sugar and the salt into a medium sized bowl.
A batter bowl is great for this if you have one.
Add the room temperature water and stir until the salt and the sugar are nearly dissolved.
Pour over the chops, until they are submerged but not to the brim.
Seal well with plastic wrap and refrigerate for 8 hours or so.
Pat dry before cooking.


To cook the chops, brush with olive oil and sprinkle with pepper.
Sear for 2 minutes a side over direct heat, then move them to a less hot area of the grill to finish cooking, about 4-6 minutes a side. Do not overcook. Remove to a platter and cover well with foil while you cook the peaches:



Brush with olive oil and grill over indirect heat for about 3 minutes a side, until slightly charred but not falling apart.
Drizzle with a quarter teaspoon Balsamic vinegar.





Serve with the pork chops.
Sit back and wait for the compliments.