Ingredients
- 3/4 c Brown Sugar packed
- 1/4 tsp Himalayan Salt
- 2 c water boiling
- 2 c ice cubes
- 4 Pork Loin Chops bone in
- 1 medium Onion sweet, finely chopped
- 1 Tbsp Extra-Virgin Olive Oil EVOO of choice
- 1 Garlic minced
- 1 fresh ginger peeled, grated
- 1 1/2 c ketchup
- 1/2 c peach preserves or jam
- 2 large peach
- 2 Tbsp Peach Balsamic
- fresh oregano garnish
Servings:
Units:
Instructions
- Dissolve sugar and salt with boiling water. Stir in ice cubes to cool mixture. Add pork chops cover and chill 30 minutes.
- Saute onion in hot oil until tender. Add garlic and ginger cook stirring constantly, 45-60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar, season and remove from heat.
- Remove pork from brine, discarding. Rinse pork well, and pat dry with paper towels. Preheat grill to 350º- 400º. Grill covered 5-6 minutes on each side or until 145º internal temperature. Basting pork occasionally with peach mixture. Remove and let rest 5 minutes before serving. Serve with reserved peach mixture
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