I got this wonderful recipe from Jennifer Scheumann’s post on Tiny Oranges’. I’m hoping to try it when my hubby returns home. I think he might get a kick out of it! Because the man does love food. And to add a pinch of Colorado I might even try to find some local peaches!
Pork Chop Brine Recipe
9 New York Pork Chops
1 c brown sugar
1/4 c apple cider vinegar
4 T Kosher Salt
2 T garlic powder
1/2 T black peppercorns
1 T allspice (whole)
2 T dried marjoram (or dried thyme)
2 t dry mustard
1/8 t red pepper flakes
Pork Chop Brine Instructions
1. In a medium saucepan bring all ingredients to a simmer (except pork chops and ice cubes- ha!) Stir until sugar and salt has dissolved. Remove from heat and pour over ice cubes to cool.
2. Once cooled, place New York Pork Chops in the liquid and refrigerate, brining for 1-2 hours.
3. Remove New York Pork Chops from the brine, pat dry with a paper towel, lightly sprinkle with salt and pepper and rub with a touch of Extra Virgin Olive Oil.
Grill It Like a Steak!
Grilling a New York Pork Chop is very easy, you simply grill it like a steak!
Susanne cooked them on a medium heat grill, and turned a total of 4 times, for 2 minutes every turn, to give them the nice grill hashmark. The length of time you want to cook depends on the thickness. Click here for an easy cooking times and temps guide.
Grilled Peaches Recipe
4 peaches, quartered, pit removed
2 t maple syrup
2 t balsamic vinegar
2 t brandy (or sherry wine)
2 t Extra Virgin Olive Oil
salt + pepper
fresh basil, rinsed and torn for serving
Grilled Peaches Instructions
Toss the peaches the rest of the ingredients about 15 mins before ready to grill (except basil).
Grill until just browned and caramelized, turning frequently to maintain the structure of the peach. Remove from grill and return to the balsamic/maple liquid.