Take Dinner Outside with Grilled Pork Chops with Whole Pickled Peaches
If you go a little overboard at the market during fresh peach season—or are lucky enough to have your own tree—try pickling a few! Whole pickled peaches, with their combination of sweet and tart flavors, pair very well with all manner of proteins, but we like 'em best with simple grilled pork chops. You can make 'em a day ahead of time, or keep them in the fridge for a few days.
Yields: 4 servings
Prep Time: 40 mins
Total Time: 1 day
Ingredients
4
medium firm, but ripe peaches
4
whole cloves
3 1/2 c.
granulated sugar
2 1/3 c.
apple cider vinegar
2
whole sticks cinnamon
4
(6- to 8-ounce) bone-in pork chops
Kosher salt and freshly ground black pepper
1/4 c.
packed light brown sugar
1 tbsp.
ground cumin
2 tbsp.
smoked paprika
1/2 tsp.
garlic powder
1/2 tsp.
onion powder
Canola oil, for grill grates
Directions
Prepare a bowl of ice water. Bring a large pot of water to a boil. Cook peaches just until skins begin to loosen, 2 to 3 minutes. Use a slotted spoon to transfer to ice water. Once cool, gently remove skins. Pierce each peach with a clove. Transfer to 2 wide-mouthed quart-size canning jars.
Combine granulated sugar, vinegar, and cinnamon in a large saucepan. Cook over medium heat, stirring until sugar is dissolved, 5 to 6 minutes. Ladle hot mixture over peaches. Cool to room temperature, then cover and refrigerate at least 12 hours and up to 3 days, turning jars occasionally to pickle peaches evenly.
Pat pork dry. Season with salt and black pepper. Combine brown sugar, cumin, paprika, garlic powder, and onion powder in a bowl. Coat chops on all sides with spice mixture. Cover and chill at least 3 hours and up to 8 hours.
Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates. Grill, turning occasionally, until the internal temperature on an instant-read thermometer reads 145°F, 8 to 10 minutes. Let rest 5 minutes. Serve with sliced pickled peaches.
You Might Also Like
