Chef Virginia Willis' Brown Sugar Pork Chops with Georgia Peach BBQ Sauce
- 1/4 cup kosher salt
- 3/4 cup dark brown sugar
- 2 cups boiling water
- 3 cups ice cubes
- 4 bone-in pork loin chops, (about 1 1/2 to 2 pounds)
- 2 tablespoons canola oil
- 1 medium Vidalia onion, finely chopped
- 1 clove garlic, minced
- 1 one-inch piece ginger, peeled and grated
- 1 ½ cups ketchup
- ½ cup Pearson Farm Peach Preserves
- 2 ripe peaches, peeled and cut into 3/4-inch chunks
- 2 tablespoons apple cider vinegar
- Coarse salt and freshly ground black pepper
In a medium heatproof bowl, dissolve salt and sugar in boiling water, stir in ice cubes to cool. Add the pork chops, cover bowl with plastic wrap, and refrigerate to marinate about 30 minutes. Remove from brine, rinse well, and dry thoroughly with paper towels.
Using a medium sauté pan over medium heat, add the oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 45 to 60 seconds.
Add the ketchup, peach jam, and peaches. Reduce heat to low and simmer until sauce thickens, about 30 minutes, stirring occasionally. Add vinegar, season with salt and pepper. Remove from heat, set aside to cool.
Pour half the barbecue sauce into a shallow baking dish, reserve remaining sauce. Add pork chops, turning to coat both sides.
Prepare a medium-hot grill or grill pan. Grill chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce. Remove from grill, let stand 5 minutes before serving. Serve with remaining sauce.
From the kitchen of Virginia Willis