Best 3 Grilled Rib Pork Chops With Sweet And Tangy Peach Relish Recipes

Indulge in a culinary journey with our grilled rib pork chops, a harmonious blend of savory and sweet flavors. These succulent pork chops, boasting a tantalizing marbling, are grilled to perfection, achieving a beautiful char while remaining tender and juicy on the inside. The accompanying sweet and tangy peach relish adds a burst of freshness and acidity, perfectly complementing the richness of the pork. This article presents a collection of delectable recipes, each offering unique twists on this classic dish. From a simple yet flavorful grilled pork chop recipe to variations that incorporate bold spices, tangy sauces, and refreshing summer salads, you'll find a recipe to suit every palate. Whether you're a seasoned grill master or just starting your culinary adventure, these recipes will guide you in creating a memorable meal that will impress your family and friends.

Let's cook with our recipes!

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly ground black pepper
1 tablespoon brown sugar
4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)
2 tablespoons olive oil
1 small red onion, peeled, sliced thin
3 peaches, pitted, cut into medium sized cubes
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, cut into medium sized cubes
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Salt and freshly ground black pepper

Steps:

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
Serve the chops hot with extra barbecue sauce on the side.
Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

GRILLED SWEET AND TANGY PORK CHOPS

Grilled Sweet and Tangy Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Four 1 1/2-inch thick center cut bone in pork chops
Neely's Seasoning Salt, recipe follows
Sweet and Tangy Glaze, recipe follows
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

Steps:

Preheat the grill to medium-high heat.
Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Grilled Rib Pork Chops with Sweet and Tangy Peach Relish image

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

Ingredients

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
Sweet and Tangy Peach Relish

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.

Tips:

To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature, which should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
If you don't have a grill, you can cook the pork chops in a grill pan over medium heat for 6-8 minutes per side, or until cooked through.
For a smoky flavor, soak the wood chips in water for at least 30 minutes before using them in the grill.
To make the peach relish ahead of time, simply combine all of the ingredients in a jar and refrigerate for up to 2 days.
Serve the grilled pork chops with the peach relish and your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Grilled rib pork chops with sweet and tangy peach relish is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork chops are grilled to perfection and the peach relish adds a sweet and tangy flavor that complements the pork perfectly. This dish is sure to be a hit with your family and friends.