Grilled Rib Pork Chops With Sweet And Tangy Peach Relish Food

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS

Steps:

• In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
• Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

GRILLED PORK CHOPS WITH PEACH RELISH AND HERB RICE

Steps:

• Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper. Let stand 15 minutes.
• Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper. Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice.

SOUTHERN SWEET GRILLED PORK CHOPS

Steps:

• Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth.
• Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook pork chops on grill until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SWEET AND TANGY PEACH RELISH

Steps:

• Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min., before serving.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min., until sauce thickens; turn off heat. Once cooled, purée sauce in blender.
• Serve chops with spoonful of sauce.

SWEET & TANGY GRILLED PORK CHOPS

Steps:

• Mix mayonnaise, mustard,sugar,garlic and thyme. Pour 2/3 c mixture over pork.
• Marinate chops in refrigerator 30 minutes or up to 3 hours.
• Grill pork on greased rack over medium heat for 15 to 20 minutes or until cooked through. Serve remaining mustard mixture with chops.