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Pork Chops with Peach Barbecue Sauce

July/August 2008

Your rating: None Average: 3.9 (47 votes)

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.



READER'S COMMENT:
"This was excellent. I made these pork shops for a dinner party and everyone absolutely loved them! Get chops with a bone, I got the french center cut, they were nice and thick, and very tasty. I made more sauce than the recipe called for...
Pork Chops with Peach Barbecue Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 291 calories; 11 g fat (2 g sat, 5 g mono); 83 mg cholesterol; 21 g carbohydrates; 27 g protein; 2 g fiber; 715 mg sodium; 584 mg potassium.

Nutrition Bonus: Potassium & Vitamin C (17% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 carbohydrates, 4 lean meat, 1 fat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, meat
Servings
4
Ethnic/Regional
American
Main Ingredient
Pork
Preparation/ Technique
Braise/Stew
Brine
Grill/BBQ
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Ease of Preparation
Moderate
Total Time
More than 1 hour
Publication
July/August 2008
20 minute dinner recipes
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