| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon packed light brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Kosher salt and freshly ground pepper
- 6 bone-in pork rib chops (1 inch thick; about 4 1/2 pounds total)
- 1 1/2 cups apple cider vinegar
- 1 cup plus 2 tablespoons peach preserves
- 6 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 4 teaspoons mustard powder
- 3/4 teaspoon red pepper flakes
- Kosher salt
- Vegetable oil, for brushing
- 3 peaches, halved and pitted
Instructions
- Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.
- Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.
- Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 633 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 39 g |
| Protein | 43 g |
| Cholesterol | 137 mg |
| Sodium | 970 mg |
Reviews
Did not work at all for us. Too much salt in the rub, it was overwhelming. Too much mustard and vinegar in the sauce. Even after adding about 1/2 cup of brown sugar, the sauce was too strong. Enough was wrong, I won’t try adjusting this one. It was a one-and-done. Except the grilled peaches – those were great!
Grilling the peaches doesn’t add enough to justify the extra effort and limiting yourself to when peaches are in season. Ignore that part and enjoy this dish year-round with less stress!
I don’t enjoy vinegar-based sauces, but this one manages to balance out the acid to bring a rich, sweet flavor.
Just remember to do your prep the day before (the rub and maybe the sauce).
I am a novice at recipe cooking, and was hesitant on this; however, I am giving it a 5 star because my brother went for seconds, which is rare! LOL Like the other reviewers, I agree the rub is excellent! Modifications Made: Peaches are not in season where I live, so I bought and used canned peaches, halves in light syrup. I rinsed them and laid them on paper towel and hoped for the best. It seemed to work out okay, but will try it again in the springtime or whenever peaches show back up at the market. I used two 8 oz cans and kept the juice of both in a separate bowl, thank goodness! TIP: Once the sauce is cooking DO NOT sniff over the pot, lol, you will be smelling vinegar for the next 2 hours! Anyway, not a big fan of vinegar, but like the other reviews indicate after reaching the boiling point the aroma of vinegar was quite strong, so I began to panic!! (That’s where the juice from the canned peaches came in handy) I didn’t do anything initially, and I followed the instructions, “after it comes to a boil reduce heat and simmer to thicken, approximately 8 minutes.” Well, after the 8 minutes, it didn’t seem to thicken all that much. I brought it back on the fire, poured in all the juice from the two cans of peaches, got the peach preserves back out (used a 10 oz jar) because after a cup and 2 tbsps. there was some left over, so I put the rest of that in, and then dashed/sprinkled in some of the spices or seasonings originally used. Brought it back to a boil, reduced heat, and simmered again for 8 minutes. It didn’t seem to thicken too much but it did thicken a bit. The vinegar aroma was still quite strong, so I just followed the instructions and hoped for the best. Turns out, it was quite tasty!! Couldn’t really taste that strong vinegar taste like you think it’s going to taste. Interesting!! I did all this on my George Forman grill. So I closed it initially, and then after a few minutes left it open and continued to baste and turn for another few minutes. ONLY THING I MIGHT CHANGE IN THE FUTURE: because this is definitely a repeat recipe (all around the table I got thumbs up for that) but my Mom said maybe a little less on the red pepper flakes. So, I think I will do 1/2 tsp instead of 3/4 tsp. Overall, very tasty with just a little kick.
so good! the rub is amazing!
so yummy – My kids & I loved it – the tang from the vinegar is perfect!
Very good recipe for making a moist and tender pork chop. Spice rub is excellent. I listened to other reviewers and took the apple cider vinegar down to only 1 cup for the glaze. Was not overly vinegar-y, however, I would probably cut it down even more to achieve a thicker glaze. Would make again, with adjustments to the glaze.
Way too much vinegar. I’m usually very good at picking up on errors in recipes, but this slid right by me. It must be a typo. I’m thinking 1 1/2 Tbsp. vinegar. Might try again with this correction.
These chops are great! Moist and great flavor. Will definitely make this meal again.
OMG! Our new favorite! I too thought the vinegar would be too much because it was quite strong smelling on the stove, but was a perfect balance of sweet and savory. The only alterations we made were the pepper flakes, only used a generous pinch. Can’t wait to make again!
Too much vinegar in the glaze, it was all you could taste. Added honey and it was much better. Will update my comments after I try this a second time.