I (Jessica) could NOT stand pork chops growing up! It was one of those dinners that I detested! When my mom told us that’s what we were having for dinner, I would try to think of creative ways of getting out of it, or somehow having a snack without her knowing!
Now that we have our own pasture raised pork (no antibiotics or added hormones), my tune has changed! I used to think pork chops were dry and I didn’t like the texture. Not the case anymore!
This is a recipe I would HIGHLY recommend! We found some other Oregon grown ingredients to include too!
- 1/4 cup salt (pink himalayan or sea salt)
- 4 cups water
- 6 bone-in pork chops, about 3/4″ thick
- Course ground pepper
- 1/2 cup dry white wine (we used a Pinot from Yamhill-Carlton), an Oregon winery
- 1/4 cup peach jam (we used Vanilla Peach by an Oregon company: Justy’s Jelly)
- 1 jalepeno sliced, seeded and deveined
- 1/4 tsp red pepper flakes
- 1 Tbsp butter
In a large dish, dissolve the salt in water. Add pork chops. If there’s not enough liquid to cover, add a solution of 1 cup of water and 1 Tbsp of salt until the pork chops are completely submerged. Let sit for at least 30 minutes (up to 2 hours).
While you’re waiting, make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside.
Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper.
Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops.
When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach 145 degrees F.