Monday, August 16, 2010

Pork Chops with Peach BBQ Sauce on a Bed of Apricot Couscous

Growing up in Germany, we ate a lot of pork. It's a staple there, and so it was fairly inexpensive to buy. Peaches on the other hand, were something imported and we didn't eat a lot of them because they were too expensive. Moving to our house in California, I was excited to find a peach tree in our backyard that had a wonderful crop that produced each year. This recipe was a fun one to try because it was Germany's staple combined with Calfornia's plentiful fruit.
Don't care for pork? The peach sauce will go well over BBQ salmon or chicken as well.  Hope you enjoy this recipe!

*this recipe was a Eating Well recipe. Find the original recipe here: Peach BBQ Pork Chops

Pork Chops Recipe
Serves: 4 Prep: 40 minutes Cooking Time:  35 minutes

1/4 cup plus 1/2 tsp salt, divided
1/4 cup packed brown sugar
2 cups boiling water
3 cups ice cubes
4 bone-in, center-cut pork chops, trimmed
2 ripe but firm peaches, pitted and quartered (or 3 cups frozen sliced peaches)
1 tomato, quartered and seeded
2 TB cider vinegar
1 TB canola oil
1/2 cup onion, chopped
2 tsp fresh ginger, chopped finely
2 TB honey
1/4 tsp ground pepper

1. Place 1/4 cup salt and brown sugar in medium bowl (heat proof). Pour boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover with plastic wrap, and keep in refrigerator for 30 minutes. (it said in the recipe to keep pork in refrigerator no longer than 4 hours, but that turned out way too salty for me, so I would keep it to 30 minutes). Remove chops from brine, rinse well and dry with paper towels. Season chops with 1/4 tsp pepper and brush both sides with some of reserved sauce. Set aside until ready to use.
2. Puree peaches, tomato and vinegar in food processor until smooth. 
3. Heat oil in medium saucepan over medium-high heat. Add onion and cook for 5-7 minutes. Add ginger and cook for another 2 minutes. Add peach puree, remaining 1/2 tsp salt, honey and pepper to taste. Bring to boil, then reduce to a simmer for 20 minutes. Reserve 1/4 cup of sauce to baste chops, keep remaining sauce warm in saucepan until ready to serve. 
4. Preheat grill to medium. Grill pork chops 2-4 minutes on each side. Serve with warm peach sauce and apricot couscous.

Click on this link for: Apricot Couscous Recipe
The only change I made to this recipe is I added dried cranberries.

Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~make BBQ sauce ahead of time and keep in fridge until time of use.

~cook couscous ahead of time, and reheat when ready to use.


Who likes to CHANGE IT UP? 

~Switch out peaches for nectarines.
~Replace couscous with brown rice or quinoa. 
~For lunch the next day, cut up leftover pork chops, and toss into couscous salad with some beans.
~Try orange marmalade instead of apricot.
~Skip the brining of the pork, and just BBQ it right away.
~Use garlic instead of ginger for the pork.

1 comment:

Michelle Burgess said...

Your blog reminds me of being in Germany and ordering a "snitzel" assuming it was chicken, but guess what it was, PORK!

Recipe sounds nice..


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