Best Peach And Red Onion Relish With Grilled Pork Chops Recipes

Peach and Red Onion Relish with Grilled Pork Chops image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 7

1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
4 bone-in pork chops (10 to 12 ounces each)

Steps:

In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

Grilled Pork Chops with Peach and Red-Onion Relish image

Yield serves 4

Number Of Ingredients 4

Vegetable oil, for grill
4 bone-in pork chops (10 to 12 ounces each)
Coarse salt and ground pepper
Peach and Red-Onion Relish, for serving (recipe follows)

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 Rib Pork Chops with Sweet and Tangy Peach Relish image

Provided by Elizabeth Green

Yield 6 servings

Number Of Ingredients 11

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
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.