Best Grilled Rib Pork Chops With Sweet And Tangy Peach Relish Recipe Epicuriouscom Recipes

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

GRILLED SWEET AND TANGY PORK CHOPS

Steps:

• Preheat the grill to medium-high heat.
• Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
• Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
• Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
• You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
• In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

GRILLED PORK CHOPS WITH TOMATO PEACH RELISH

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
• Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
• Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
• Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
• Serve chops with relish.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

GRILLED PORK CHOPS WITH PEACH AND RED-ONION RELISH

Steps:

• Heat grill to medium-high; clean and lightly oil hot grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Serve with peach relish.
• Nutrition Information
• (Per Serving)
• Calories: 322
• Fat: 11.5g (4.2g Saturated Fat)
• Protein: 42.9g
• Carbohydrates: 9.8g
• Fiber: 0.9g

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

PAT'S RIBS WITH PEACH BBQ SAUCE

Steps:

• Ribs:
• For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
• For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
• Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
• Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.