GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Provided by Elizabeth Green
Categories Pork Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Gourmet Peach Onion Summer
Yield 6 servings
Number Of Ingredients 11
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.
SWEET-AND-TANGY RELISH
It's like mixing the whole antipasti bar into one addictive spread and we think this bright, modern relish is the perfect holiday party appetizer. Make it a day or two ahead of the party, then team it up with buttery crackers, fine cheeses, and charcuterie.
Provided by Lauryn Tyrell
Categories Appetizers
Time 10m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
- Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.
PEACH AND PEPPER RELISH
Great on chicken, pork chops, or by the spoonful on a cracker with brie.
Provided by Loretta's Recipe Journal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 51 mg, Sugar 23.5 g
SWEET AND TANGY PEACH RELISH
Provided by Elizabeth Green
Categories Sauce Fruit Onion Side Vegetarian Peach Summer Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
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.
SWEET AND SPICY PEACH RELISH
This great tasting relish can be used on sandwiches, atop chicken or fish...you name it, you can find a use for it!
Provided by TishT
Categories Sauces
Time 15m
Yield 3-4 cups
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients and mix well.
- This relish will keep, covered and refrigerated, about 4 days.
Nutrition Facts : Calories 313.4, Fat 18.9, SaturatedFat 2.6, Sodium 14.1, Carbohydrate 37.2, Fiber 5.3, Sugar 26.7, Protein 3.5
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- SAUTE: Heat oil on medium high in a medium saucepan. Add onions and saute for 3 minutes until translucent. Stir in garlic and cranberries. Saute another minute.
- SIMMER CHUTNEY: Add rest of the chutney ingredients except orange zest. Stir to combine. Bring to boil, then cover and lower heat to medium-low. Simmer for 10 minutes or until peaches are tender.
- THICKEN AND FINISH: Uncover, increase heat to medium high and let cook, stirring occasionally, for about 5-7 minutes until most of juices absorb and mixture thickens a bit (it will thicken more when it cools and in fridge). Taste and adjust seasonings as needed. Add orange or lemon zest if desired (I do). Serve warm, cold or at room termperature.
FRESH PEACH CHUTNEY - A QUICK, EASY CHUTNEY RECIPE
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Ratings 30Calories 114 per servingCategory Condiment
- Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.
- Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.
- Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
- Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.
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