The tangy peach barbecue sauce that glazes these pork chops is incredible on grilled chicken or salmon as well. Bone-in pork chops (as opposed to boneless) are less likely to dry out. Just make sure to trim away as much fat as possible for healthier results.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/4 hours (including 30 minutes brining time)

EASE OF PREPARATION: Easy

1/4 cup plus 1/2 teaspoon kosher salt, divided
1/4 cup firmly packed brown sugar
2 cups boiling water
3 cups ice cubes
4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
1 medium tomato, quartered and seeded
2 tablespoons cider vinegar
1 tablespoon canola oil
1/2 cup chopped onion, preferably Vidalia
2 teaspoons finely chopped fresh ginger
2 tablespoons honey
1/4 teaspoon freshly ground pepper, plus more to taste

1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Puree peaches, tomato and vinegar in a food processor until smooth.
3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
4. Preheat grill to medium.
5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.

NUTRITION INFORMATION: Per serving: 291 calories; 11 g fat (2 g sat, 5 g mono); 83 mg cholesterol; 21 g carbohydrate; 27 g protein; 2 g fiber; 715 mg sodium; 584 mg potassium.
Nutrition bonus: Potassium & Vitamin C (17% daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 carbohydrates, 4 lean meat, 1 fat

MAKE AHEAD TIP: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

Cook the pork chops on the grill. Indirect heat for cooking and over the flames grill marks the last couple of minutes. Careful don't over cook. A line of sauce with more on the side. They were a great hit.

Dick Stein, Rush City, MN

I tried it and it was really good!!! I definitely recommend this recipe!

Anonymous, Auburn, AL

This recipe was a huge hit with my family-the pork chops were so moist and delicious. The sauce was perfect-I doubled the recipe and also put it on rice which was very good.

debbie, Buffalo, NY