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Grilled Pork Chops with Spicy Peaches

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Pork Chop Ingredients
2 Thick Cut, Bone-In Pork Chops (or substitute with 2 Boneless Skinless Chicken Breasts)
2 Cups Apple Cider
2 Cups Water
1/2 Cup Sugar
1/3 Cup Salt
2-3 Rosemary Sprigs
2-3 Garlic Cloves, smashed
1 Tsp Black Peppercorns
Olive Oil, for basting
Salt, Pepper, and Lowry's Seasoning, for seaoning
Spicy Peach Ingredients
2 Peaches, pitted and sliced in half
Olive Oil
3 Tsp Sugar
1/2 Cup Red Onion, slivered
3 Tsp White Balsamic Vinegar
1 1/2 Tsp Sriracha
Fresh Basil, chopped
  1. Brine the pork chops. Add the apple cider, water, ½ cup sugar, and 1/3 cup salt to a large pot. Stir to combine and bring to a boil. Continue to stir until the sugar and salt are dissolved. Remove from the heat and add about 2 cups of ice. Stir to combine to help the brine cool down. Allow the brine to cool completely.
  2. Add the pork chops to a Ziploc bag. Top with the rosemary, garlic, and peppercorn. Pour the cooled brine into the bag. Seal and refrigerate for at least 4 hours but up to overnight.
  3. Remove the pork chops from the brine and discard the brine. Dry to pork chops with paper towels. Season with salt, pepper, and Lowry’s seasoning.
  4. Preheat the grill to medium heat. Sear the pork chops on both sides for approximately 8-10 minutes per side until caramelized, basting with olive oil occasionally. Transfer to a baking sheet and place in a preheated 300 degree F oven for about 10 minutes or until internal temperature reaches 145 degrees F. (If using chicken, internal temperature should be 165 degrees F.)
  5. While the pork chops are grilling, prepare the spicy peaches. Slice the peaches in half and remove the pits. Brush olive oil on the peaches then sprinkle with 2 tsp sugar.
  6. Grill the peaches for 3-4 minutes or until grill marks appear. Transfer to a cutting board and slice into quarters. Add to a mixing bowl with the sliced onion, 1 Tbsp olive oil, white balsamic, sriracha, 1 tsp sugar, and a pinch of salt. Mix to combine and set aside.
  7. When the pork chops are done grilling, transfer to 2 plates. Top with the peach mixture and garnish with fresh chopped basil. Serve immediately and enjoy!
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