Grilled Pork Chops with Peachy Blueberry Salsa

My Carolina Kitchen

4 - 1 ½” thick bone-in pork chops (about 3 ¼ pounds total)

All purpose pork brine, recipe below

1 tablespoon oil

Kosher salt and freshly ground black pepper

Peachy Blueberry salsa, recipe below

Place chops and brine in a large zip-lock plastic freezer bag and chill for 8 hours. It’s smart to place the freezer bag in a shallow dish to prevent spills.

Remove the chops from the brine and discard brine. Let pork come to room temperature, about 30 minutes, then pat dry. Light one side of the grill, heating to 350 to 400 degrees F (medium-high), leaving the other side unlit. Brush pork chops with the oil and sprinkle with salt and pepper. Place pork over lit side and grill, covered with grill lid, for 4 minutes on each side. Transfer to unlit side and grilled, covered with grill lid, 8 to 10 minutes on each side or until meat thermometer inserted in thickest portion registers 150 degrees F. Remove from heat and let stand 4 minutes. Arrange pork on serving platter and top with peachy blueberry salsa. Serve right away. Serves 4.

All-Purpose Pork Brine

1 ½ quarts hot water

3 tablespoons kosher salt

2 tablespoons chopped fresh thyme

2 tablespoons brown sugar

2 teaspoons freshly ground (coarse) black pepper

4 garlic cloves, crushed

2 bay leaves

½ of large lemon, sliced

Stir together all of the ingredients in a large stockpot until salt and sugar dissolve. Let stand 1 hour.

Peachy Blueberry Salsa - makes about 3 cups

1 large peach, or 2 small peaches

1 ½ cups fresh blueberries

2 tablespoons hot pepper jelly (I used red)

1 tablespoon olive oil

Zest and juice of 1 lime

1 small shallot, finely chopped

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Kosher salt and freshly ground black pepper

Peel and dice one large or two small peaches. Coarsely chop half of the blueberries and leave the remainder whole. Set aside with the diced peaches. Combine the hot pepper jelly, olive oil, zest and juice of 1 lime in a large bowl and mix well. Add the peaches, blueberries and remaining ingredients and stir carefully. Serve immediately or cover and chill up to 24 hours. Best in my opinion served immediately. Salsa is perfect as a condiment for grilled pork chops or chicken and also excellent on a cheese tray with goat cheese or Brie.

Adapted from Southern Living