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Ingredients
- 2 - 4 center cut pork loin chops
- 2 tablespoons Peach YUM (or peach jam or marmalade)
- 1 skinless peach portioned into bite sized slices
- Canola oil spray
- CB's teaspoon CB's EZ Basic Brine
- Kosher salt and freshly ground pepper to taste
Details
Preparation
Step 1
1.A pork loin chop can be attractively priced at the grocery store ? but prepared carelessly it can also be dry, tough and somewhat flavorless. By brining the chop first it has more moisture and will delight you!
2.Brine chops for 5 - 12 hours in container stored in fridge or cooler.
3.Remove chops from brine at least 1 hour prior to grilling, rinse in fresh water and pat dry.
4.Pre-heat the grill to HIGH 450F ? 650F degrees.
5.Spritz with canola oil and grill chops on each side to get sear marks. I recommend searing temperatures of at least 500F degrees at the grate.
6.Use your judgment on how long to sear and whether to create cross-hatch sear marks on all sides depending upon the thickness of the chops.
7.You only want to brown the marks, not cook the chops, using direct grilling heat.
8.When chops are seared to your liking, but not done, remove to holding tray away from direct heat and brush or spoon on peach YUM sauce.
9.Loosely cover with foil and allow chops to finish to the level of doneness you prefer, measuring the internal temperature by inserting an instant read thermometer in the side of the chops.
10.Medium Rare is approximately 150F degrees, Medium is 160F degrees.
11.Remove to plate and serve with peach slices you've grilled by spritzing with canola oil and grilling over direct heat until marks form and slices are heated.
12.I prefer to use peaches that are still fairly firm, as these tend to stand up better to the grilling and won't fall apart on the grates.
13.Peach Yum sauce is a brand name that may not be available everywhere. You can substitute a good low-sugar peach jam or marmalade ? or something you make of your own recipe!
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