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Grilled Rib Pork Chops with Sweet and Tangy Peach Relish

Makes 6 servings
  • Active time: 30 min
    Total time: 1 1/2 hr
A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it, or turn into a belly-bomb once consumed. Although you don’t have to brine the chops, this brine works quickly and it’s worth it for the juiciness and flavor it imparts to the meat. And nothing telegraphs summer and celebrations like peaches. Their fruity tang, along with the colorful strips of red onion, helps deliver porcine satisfaction. You need nothing more than some steamed green beans or sugar snap peas and a big green salad.

This recipe is part of our Gourmet Modern Menu for A Father’s Day Feast. Click here to view the full menu.
Published in Gourmet Live 06.13.12

INGREDIENTS:

For Brine:

  • 8 cups water
  • 1 cup coarse kosher salt
  • 1 cup sugar

For Pork Chops:

  • 6 (1-inch-thick) bone-in rib pork chops
  • Freshly ground black pepper
  • Vegetable oil for grill rack
  • 1/3 cup liquid from Sweet and Tangy Peach Relish

ACCOMPANIMENT:

INSTRUCTIONS:

Make Brine:

  • In a wide 6- to 8-quart pot whisk together 8 cups 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 center of chop as close to bone without touching it registers 145°F 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.

GRILLING PROCEDURE:

  • Charcoal Grilling Instructions:

    Open vents on bottom of grill: Light a large chimney starter full of charcoal (preferably hardwood).

  • For Direct-heat Cooking:

    When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
  • When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.

  • Gas Grilling Instructions:

    Preheat all burners on high covered, 10 minutes, then adjust heat according to recipe.

Recipe by Elizabeth Green