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Grilled Pork Chops with Balsamic Grilled Peaches

Serves: 2


For the brine:

2 pork chops, about 1 pound (for thicker chops, double the brine)

½ cup Flying Olive Gravenstein Apple Balsamic Vinegar

½ cup water

1 Tbsp sugar

1 Tbsp kosher salt

1 small sprig fresh rosemary

1 small garlic clove, peeled and smashed

¼ tsp black peppercorns

For cooking the chops:

1-2 tsp Flying Olive Chipotle (a little spicy) or Flying Olive Harissa (spicier) or a Single Varietal of Flying Olive Extra Virgin Olive Oil of Choice

Kosher salt and freshly ground black pepper

For the Grilled Peach Salsa:

1 peach, pitted and halved

2 tsp Flying Olive Chipotle or Flying Olive EVOO of Choice

1 tsp sugar, divided

2 tsp Flying Olive Peach Balsamic Vinegar

Chili sauce, if desired

Approximately 1/4 cup slivers of red onion

Kosher salt

Fresh basil leaves, torn


Rinse the pork chops, pat dry and place in a zip lock bag.

Add the Flying Olive Gravenstein Apple Balsamic Vinegar, water, sugar, and Kosher salt to a small saucepan. Bring to a boil stirring until the sugar and salt dissolve. Remove from the heat, and completely cool the brine. When cool, add the brine to the zip lock bag with the pork chops. Add the rosemary sprig, garlic clove, and black peppercorns. Refrigerate for at least 4 hours up to overnight.

Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel. Brush the chops lightly with the Flying Olive EVOO of Choice. Season the chops with Kosher salt and freshly ground black pepper.

Preheat one side of the grill to high and one side to low. Brown the chops for about 2-3 minutes (depending on thickness) or until nice grill marks develop. Move them to the other side and cook for another 3-5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop. Transfer them to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.

While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with the Flying Olive EVOO of Choice. Sprinkle with ½ tsp of sugar.

Grill the peaches flesh side down on the high temperature side of the grill for about 3-5 minutes on each side. Transfer to a cutting board and let cool a bit. If the peach halves are burned, cut off the burned parts. Cut the peach into thin slices. Mix the red onions with the remaining Flying Olive EVOO of Choice, Flying Olive Peach White Balsamic Vinegar, chili sauce (if desired), the remaining sugar, and a pinch of kosher salt. Add the sliced peaches to the red onion mixture and gently fold together.

Plate each pork chop and top with the grilled peaches and onions. Garnish with torn basil leaves. Serve.

Submitted by Chuck and Barb L.