APPLE RHUBARB CHERRY COBBLER
Rhubarb is a red or green vegetable that looks a bit like celery and has a tangy flavor. It’s usually in season between April and June. When cooked, it becomes tender quickly. I love mixing...
GRILLED PORK CHOPS WITH PICKLED PEACHES
Jason Glover
4
20 minutes
15 minutes
615
Grilled pork chops paired with sweet, spiced pickled peaches - a match made in BBQ heaven! Juicy, tangy, deliciousness!
Ingredients
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4 peaches, peeled and sliced
1 cup white vinegar
1 cup sugar
2 (1/4 inch) slices ginger
2 tsp black peppercorns
2 tsp pink peppercorns
1 tsp allspice berries
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4 bone-in pork chops
1 tbsp olive oil
¼ cup your favorite BBQ dry rub
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Directions
- To prepare the pickled peaches, place the sliced peaches in a 1 quart mason jar.
- Combine the vinegar, sugar, ginger, peppercorns, and allspice berries in a medium saucepan. Add 1 cup water and bring to a boil over high heat, stirring until the sugar dissolves.
- Reduce heat to medium and simmer for 5 minutes.
- Remove from heat and let cool for 10 minutes.
- Pour the mixture over the peaches and let stand for about 45 minutes, until room temperature.
- Refrigerate for at least 2 days before eating.
- For the pork chops, preheat grill to medium-high.
- Place the pork chops on a baking sheet, drizzle with the olive oil, and season with the dry rub.
- Grill for about 5-6 minutes per side (depending on thickness), until lightly charred and an internal temperature of 145°F is reached.
- Let rest for 5 minutes. Top with pickled peaches and serve!
