Brown Sugar Pork Chops

When you grill these Brown Sugar Pork Chops, the brown sugar marinade will caramelize on the meat leaving you a rich glaze. The combination of the brown sugar, peach barbecue sauce and a hint of ginger will leave your family impressed and hungry for more.

Brown Sugar Pork Chops with Peach Barbecue Sauce

Dietary Gluten Free
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue


  • 2 cups Brothers All Natural Freeze Dried Peaches (broken into fine pieces)
  • 3/4 cups Honey or Agave Nectar
  • 1 cup Water
  • 3/4 cups Firmly packed brown sugar
  • 3 cups Ice cubes
  • 4 Bone-in pork loin chops (about 2 lbs)
  • 1 Medium sweet onion (finely chopped)
  • 1 tablespoon Canola oil
  • 1 Garlic clove (minced)
  • 1 1" piece fresh ginger (peeled and grated)
  • 2 tablespoons Apple cider vinegar
  • Kosher Salt
  • Pepper (freshly ground)
  • Oregano (fresh sprigs for garnish)


Step 1
Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes.
Step 2
Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peaches, honey, and 1 cup water. Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
Step 3
Remove pork from brine, discarding brine. Rinse pork well, and pat dry with paper towels.
Step 4
Preheat grill to 350° to 400° (medium-high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Season both sides of pork with desired amount of kosher salt and freshly ground pepper.
Step 5
Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion of each chop registers 145°, basting pork occasionally with peach mixture in bowl. Remove pork from grill; let stand 5 minutes before serving. Serve with reserved peach mixture.

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