Peachy Pork Power | A Platter of Perfect Pork Chops with a Punch
Get ready to hog the limelight at your next dinner party with the most succulent and juicy pork chops you've ever tasted!
With a sweet and spicy peach chutney to top it off, your guests will be squealing with delight. And the best part? You don't have to be a grill master to make it happen. The Grillionaire, the Internet's favorite BBQ expert, is here to guide you every step of the way. So, fire up your pellet and gas grills (I like to use my Monument Grills) and let's get started on this porkin' party!
Alright, lets get PIGGY with it (that's a throwback for all the older ones who read this blog) and get to cooking!
- 4 bone-in pork chops (1 inch thick)
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup salt
- 2 tbsp black peppercorns
- 1 tsp red pepper flakes
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp cumin
- 1/2 tsp onion powder
- Fresh vegetable side (suggestion: grilled asparagus)
- Peach Chutney (Recipe Below)
- In a large bowl, mix together the water, apple cider vinegar, brown sugar, salt, black peppercorns, red pepper flakes, and garlic powder.
- Add the pork chops to the bowl, making sure they are fully immersed in the brine. Cover and refrigerate overnight.
- In a small bowl, mix together the paprika, brown sugar, dried thyme, dried rosemary, cumin, and onion powder.
- Remove the pork chops from the brine and pat them dry with paper towels.
- Rub the spice mixture all over each pork chop, making sure to cover it evenly.
Smoking and Searing:
- Preheat your Monument Grills pellet grill to 225°F.
- Place the pork chops on the grill grates and smoke for 2 hours.
- After 2 hours, heat up your gas grill to high heat (around 450°F).
- Sear the pork chops on the gas grill for 2-3 minutes on each side, or until they reach an internal temperature of 145°F.
- Make sure to let the meat rest for 5-10 minutes before slicing and serving.
While the pork chops are smoking, you can head inside and make a BEAUTIFULLY FLAVORED peach chutney that will pair perfectly with these pork chops! Here is how you can make it:
- 4 peaches, peeled and chopped
- 1/2 red onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup raisins
- 1 tbsp freshly grated ginger
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- In a medium saucepan, combine the peaches, red onion, red bell pepper, jalapeno pepper, brown sugar, apple cider vinegar, raisins, ginger, salt, cinnamon, allspice, coriander, and cloves.
- Stir to combine and bring the mixture to a boil over medium heat.
- Reduce the heat to low and let the chutney simmer for 30-40 minutes, stirring occasionally, or until it has thickened and the flavors have melded together.
- Let the chutney cool to room temperature.
- Serve the peach chutney over the pork chops or store it in an airtight container in the refrigerator for up to 2 weeks.
Grillionaire's Note: The heat level of this chutney can be adjusted to your liking by using more or less jalapeno pepper. You can also add a pinch of cayenne pepper if you want it to be spicier. The chutney is a perfect balance of sweet and spicy, making it the perfect topping for your smoked, succulent pork chops.
Now, everything is FINALLY coming together. This will be a flavorful experience for your family and friends as they try this meal. One thing to remember is that WE EAT WITH OUR EYES FIRST.
Plating and presentation is always a nice touch. I struggle with it because I see beautiful plates of food all the time and I can never recreate that. However, after taking a few courses and reading a book on food photography and plating, here are a few tips to elevate the experience of your guests:
When it comes to plating your delicious pork chops and peach chutney, presentation is key. You want to create a beautiful and appetizing dish that will have your family and friends drooling before they even take a bite. Here are some tips on how to plate your pork chops like a pro:
- Start with a clean and simple plate. A white plate is a classic choice, as it provides a clean backdrop for the food to shine.
- Place the pork chop in the center of the plate. If you want to be extra fancy, you can fan the pork chop out slightly to create more surface area.
- Spoon a generous amount of the peach chutney over the pork chop, making sure to spread it evenly. You can also use a pastry bag to pipe the chutney onto the pork chop in a decorative manner.
- Add a sprinkle of chopped fresh herbs, such as cilantro or parsley, over the chutney for an extra pop of color.
- Serve the pork chops with a side of freshly grilled vegetables, such as asparagus or zucchini, to complete the dish.
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