Preparing Vanilla Peach BBQ Pork Chops with a Green Onion Slaw

If BBQ pork chops are summer favorites, you must try this recipe. It adds the flavors of vanilla and peach to the chops, plus a side of spicy green onion slaw. This recipe makes four servings and requires only 40 minutes of preparation and eight minutes of grilling. Most of the time is spent marinating the pork chops in the brine.

Green Onion Slaw ingredients:

• 2 cups red cabbage, shredded
• 1 jalapeno pepper, seeded and chopped finely
• 1 cup green onion strips, bite-sized and thin
• ½ cup golden raisins
• 1/3 cup fresh cilantro, snipped
• ¼ cup lime juice
• 3 tablespoons olive oil
• 2 tablespoons honey
• Large bowl
• Small bowl
• Whisk
• Plastic wrap

Pork Chop ingredients:

• 4 (approximately 1 pound) boneless pork chops, cut between ¾ and 1 inch thick
• 1 cup water
• 2 large peaches, halved and pitted
• 2 tablespoons brown sugar, packed
• 2 tablespoons peach preserves
• 1 tablespoon sugar
• 1 tablespoon horseradish mustard
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 2 teaspoons vanilla
• ½ teaspoon vanilla
• Large, sealable plastic bag
• Deep bowl
• 2 small bowls
• Spoon
• Paper towels
• Knife
• Meat thermometer

Step 1: Combine the sugar, salt, water, and 2 teaspoons of vanilla in the small bowl, stirring until the sugar and salt dissolve.

Step 2: Put the pork chops into the plastic bag. Set the bag in a deep bowl. Add the brine prepared in Step 1 to the bag and seal the bag. Turn the bag to coat the pork chops and refrigerate for between 6 and 24 hours.

Step 3: Combine the cabbage, cilantro, raisins, jalapeno pepper, and green onions in the large bowl.

Step 4: Whisk together the honey, 3 tablespoons olive oil, and lime juice in a clean small bowl. Add this to the cabbage mixture and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Step 5: Pat the brown sugar onto the cut sides of each peach half. Drizzle 1 tablespoon olive oil on top of the peaches. Combine the ½ teaspoon vanilla, mustard, and peach preserves in a small, clean bowl.

Step 6: Drain the pork chops by discarding the brine. Use paper towels to pat the pork chops dry. Spread the preserves mixture onto both sides of each pork chop with the knife.

Step 7: Grill the pork chops and peaches directly on medium heat. Peaches should be grilled until they are tender and lightly browned, between 4 and 6 minutes. Turn the peaches once halfway through the grilling time. Grill the pork chops until the center is slightly pink and reaches a temperature of 160 degrees Fahrenheit, approximately 7 to 9 minutes. Turn the chops one time halfway through the grilling time.

Step 8: Serve the pork chops with the grilled peaches and the slaw.

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