Ingredients
- 4 peaches (about 1¼ pounds), halved, pitted, and quartered
- 2 medium ripe tomatoes, seeded and quartered
- 1 tablespoon canola oil
- 1 sweet onion, chopped
- 1 tablespoon finely chopped fresh ginger
- ¼ cup apple cider vinegar
- ¼ cup honey
- 2 tablespoons bourbon
- ¼ cup coarse kosher salt, plus more for seasoning
- Freshly ground black pepper
- ¼ cup firmly packed brown sugar
- 2 cups boiling water
- 3 cups ice cubes
- 4 center-cut, bone-in pork chops, about 1-inch thick, well trimmed (2¾ to 3 pounds)
Instructions
Serves: 4
Makes: 3 cups Peach Barbecue Sauce
Method: Direct grilling
Equipment: Cooking grid, food processor
- In the bowl of a food processor fitted with the metal blade, puree the peaches and tomatoes until smooth. Set aside.
- Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden brown, about 5 to 7 minutes.
- Add the ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Add the reserved peach-tomato puree, vinegar, honey, and bourbon. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the mixture is reduced by half and thickened, about 20 minutes. Adjust seasoning with salt and pepper.
- Reserve ¼ cup sauce for basting the chops, and keep the remaining sauce warm until ready to serve.
- Meanwhile, place the remaining ¼ cup salt and brown sugar in a medium heatproof bowl. Pour over the boiling water and stir to dissolve.
- Add the ice cubes and stir to cool. Submerge the pork chops in the brine, cover with plastic wrap, and refrigerate for 30 minutes. Do not marinate longer to avoid excess saltiness.
- Remove the pork chops from the brine, rinse well, and pat dry with paper towels. Set aside.
- Season the pork chops with pepper. Set the EGG for direct cooking at 400°F/204°C.
- Place the pork chops on the cooking grid and grill for 3 to 5 minutes per side, or until the internal temperature reaches 145°F/63°C, basting with the reserved Peach Barbecue Sauce during the last few minutes.
- Remove the pork chops from the grill, cover with aluminum foil, and let rest for 3 to 5 minutes to allow the juices to redistribute.
- Serve immediately with the reserved warm sauce on the side.
Nutrition Information:
Pork Chop (Per Serving): Calories 327 | Fat 13g | Carbs 7g | Fiber 0.4g | Protein 44g
Peach Barbecue Sauce (Per Tablespoon): Calories 19.18 | Fat 0.4g | Carbs 4g | Fiber 0.4g | Protein 0.3g
