Recipe by Janet Taylor McCracken
Start to Finish: 40 minutes (Plus 2 Days for Pickling)
- 4 peaches, peeled and sliced
- 1 cup white distilled vinegar
- 1 cup sugar
- 2 slices (1/4 inch each) fresh ginger
- 2 tsp. black peppercorns
- 2 tsp. pink peppercorns
- 1 tsp. allspice berries
- 4 bone-in pork chops
- 1 tbsp. olive oil
- 1/4 cup store-bought BBQ dry rub
1. Pack the peach slices in a 1-quart jar with a lid. In a medium saucepan, bring the vinegar, sugar, ginger, black and pink peppercorns, allspice berries, and 1 cup water to a boil over high heat, stirring until the sugar dissolves. Reduce heat to medium and let simmer for 5 minutes. Remove the brine from heat and let cool 10 minutes. Pour the brine over the peaches in the jar. Let stand until cooled to room temperature, about 45 minutes. Cover and chill for 2 days before eating.
2. Heat a grill to medium-high. On a baking sheet, drizzle the chops with oil; season with the dry rub. Grill until charred in spots and an instant-read thermometer registers 145° when inserted horizontally into a pork chop, 5 to 6 minutes per side. Let rest for 5 minutes. Top with some of the pickled peaches.
Pickle Power: The sweet-tart pickled peaches in this recipe are something you’re going to want to have in the fridge all summer. Chop them up and toss them into a green salad, add them to a cheese plate, or serve them with any grilled meat.
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.