MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops w/Peach Barbecue Sauce
Categories: Pork, Bbq, Sauces
Yield: 4 Servings

1/4 c + 1/2 ts salt; divided
1/4 c Firm packed brown sugar
2 c Boiling water
3 c Ice cubes
4 Bone-in, center-cut pork
- chops, 1/2"-3/4" thick
- (1 3/4-2 lb total) trimmed
2 Ripe but firm peaches;
- pitted, quartered
+=OR=+
3 c Frozen sliced peaches
1 md Tomato; quartered, seeded
2 tb Cider vinegar
1 tb Oil
1/2 c Chopped onion
2 ts Fine chopped fresh ginger
2 tb Honey
1/4 ts Fresh ground pepper; + more
- to taste

The tangy peach barbecue sauce that glazes these pork chops
is incredible on grilled chicken or salmon as well. Bone-in
pork chops (as opposed to boneless) are less likely to dry
out.

Place 1/4 cup salt and brown sugar in a medium heatproof
bowl. Pour in boiling water and stir to dissolve. Add ice
cubes and stir to cool. Add pork chops, cover and
refrigerate for at least 30 minutes or up to 4 hours.

Puree peaches, tomato and vinegar in a food processor until
smooth.

About 30 minutes before youΓÇÖre ready to cook the pork chops,
heat oil in a medium saucepan over medium-high heat. Add
onion and cook, stirring occasionally, until golden brown, 5
to 7 minutes. Add ginger and cook, stirring frequently,
until fragrant, 1 to 2 minutes. Add the peach puree, the
remaining 1/2 teaspoon salt, honey and pepper to taste.
Bring to a boil over high heat, then reduce the heat to a
simmer. Cook until reduced by about half, 20 to 25 minutes.
Reserve 1/4 cup of the sauce for basting the chops; keep the
remaining sauce warm in the saucepan until ready to serve.

Preheat grill to medium.

Remove the pork chops from the brine (discard brine), rinse
well, and thoroughly dry with paper towels. Season the chops
with 1/4 teaspoon pepper and brush both sides with some of
the reserved sauce.

Grill the pork chops, turning once, until an instant-read
thermometer inserted into the center registers 145┬║F, 2 to 4
minutes per side. Transfer to a plate, tent with foil and
let rest for 5 minutes. Serve with the warm peach barbecue
sauce on the side.

From EatingWell: July/August 2008

From: http://www.eatingwell.com

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