Brown Sugar Pork Chops with Peach Barbecue Sauce

🥘 Ingredients

• boiling water
  2 cups
• chops (bone-in pork loin, about 2 lb.)
  4
• garlic clove (minced)
  1
• garnish: fresh oregano sprigs
• ginger (fresh, 1-inch, peeled and grated)
  1 piece
• ice cubes
  3 cups
• ketchup
  1 1/2 cups
• kosher salt
  1/4 cup
• kosher salt and freshly ground pepper to taste
• oil (canola)
  1 tablespoon
• onion (size sweet, medium, finely chopped)
  1
• peach preserves or jam
  1/2 cup
• peaches (large, about 1 lb., peeled and cut into 3/4-inch chunks)
  2
• sugar (dark brown, firmly packed)
  3/4 cup
• vinegar (apple cider)
  2 tablespoons

🍳 Cookware

• bowl
• saucepan

1. 1

   Gather garnish: fresh oregano sprigs , peach preserves or jam , garlic clove .

   garnish: fresh oregano sprigs, peach preserves or jam: 1/2 cup, garlic clove: 1 (minced)
2. 2

   Combine sugar and salt in a large bowl ; add boiling water , stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops ; cover and chill ⏱️ 30 minutes .

   sugar: 3/4 cup (dark brown, firmly packed), boiling water: 2 cups, ice cubes: 3 cups, chops: 4 (bone-in pork loin, about 2 lb.)
3. 3

   Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat ⏱️ 2 minutes or until tender. Add garlic and ginger ; cook, stirring constantly, ⏱️ 45-60 seconds or until fragrant. Add ketchup , peach preserves, and peaches . Reduce heat to low, and simmer, stirring occasionally, ⏱️ 30 minutes or until sauce thickens. Add vinegar ; season with kosher salt and freshly ground pepper to taste . Remove from heat.

   onion: 1 (size sweet, medium, finely chopped), oil: 1 tablespoon (canola), ginger: 1 piece (fresh, 1-inch, peeled and grated), ketchup: 1 1/2 cups, peaches: 2 (large, about 1 lb., peeled and cut into 3/4-inch chunks), vinegar: 2 tablespoons (apple cider), kosher salt and freshly ground pepper to taste
4. 4

   Remove pork from brine, discarding brine. Rinse pork well, and pat dry with paper towels.
5. 5

   Preheat grill to 350° to 400° (medium-high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Season both sides of pork with desired amount of kosher salt and freshly ground pepper.

   kosher salt: 1/4 cup
6. 6

   Grill pork, covered with grill lid, ⏱️ 5-6 minutes on each side or until a meat thermometer inserted into thickest portion of each chop registers 145°, basting pork occasionally with peach mixture in bowl. Remove pork from grill; let stand ⏱️ 5 minutes before serving. Serve with reserved peach mixture.
7. 📝

   9/3/17: Used 1/4 tsp of powdered ginger. Two large cloves of garlic. 3.5 small peaches from backyard.