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

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Brown Sugar Pork Chops with Peach Barbecue Sauce
Dietary Gluten Free
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue

Ingredients

  • 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)

Directions

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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