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PrintPrep Time
Grill Time
Total Time
Categories
Ingredients
Servings
1
Frenched Pork Chops
Brine
0.5
cups
water
0.0625
cups
Kosher Salt
0.0625
cups
Honey
0.5
tbsp
Black Peppercorns
1
Cloves Garlic, Crushed
0.125
tsp
Red Pepper Flakes
1.25
Fresh Rosemary Sprigs
0.5
cups
Crushed Ice
Peach and Rosemary Chutney
0.125
cups
Honey
0.5
tbsp
Balsamic Vinegar
0.25
tbsp
Distilled Vinegar
0.25
cups
Water
1.25
Ripe Peaches, Dried
0.5
tsp
Fresh Rosemary, Chopped
0.25
tsp
Kosher Salt
0.125
tsp
Ground Black Pepper
Directions
Step 1
For the brine, combine water, kosher salt, honey, peppercorns, red pepper flakes, garlic, and rosemary and bring to a simmer. Allow to simmer for 5 minutes, then pour over the crushed ice cubes. This should yield a quart of brine.
Step 2
Make sure the brine is chilled to 40 degrees before brining the pork chops. Place the four pork chops into the brine and refrigerate for a minimum of 6 hours and a maximum of 12 hours.
Step 3
For the chutney, heat the honey in a saucepan on the grill (you can do this on your stove as well). The honey will bubble as it reduces, and be careful it doesn’t scorch. Allow it to reduce and caramelize slightly, then add both kinds of vinegar. Reduce by half, then add the water and the peaches. Bring to a simmer and cook for 10-15 minutes, until reduced and not runny. Add the chopped rosemary and salt and pepper.
Step 4