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Brining for Turkey, Pork & Chicken 
- Course: Dinner
- Season: Summer Grilling
Is there anything better than a sweet and savory grilled combo? We don’t think so either, so we came up with the perfect pair: pork and peaches grilled with our earthy herbed, and maple-y sweet Dryglaze seasoning. It goes on dry and creates a shiny, luscious glaze during a quick, 30 minute marinade!
Ingredients
- For:
- 4 servings
- 2-3 pounds thick cut, bone-in pork chops
- 2 large peaches, halved
- 5 tablespoons cooking oil ((divided))
- 1 packet Urban Accents Vermont Maple Grill Dryglaze ((divided))
- Preparation: 5 min
- Cooking: 15 min
- Ready in: 50 min
Instructions
- Rub pork chops with 3 Tbsp oil and place in a resealable bag. Add 2/3 packet of Vermont Grill DRYGLAZE seasoning into bag. Seal bag and gently shake for even coating. Refrigerate for 30 minutes to create a beautiful glaze.
- Meanwhile, mix remaining seasoning and remaining 2 Tbsp oil in a small bowl. Brush onto cut side of peaches.
- When ready to cook heat grill (or grill pan) and oil grates. Remove pork chops from bag (discard any remaining liquid), and place porkchops over indirect heat. Grill 5-7 minutes on each side until bold grill marks have formed and an internal thermometer reaches 145°. Remove from grill and allow to rest 5 minutes before slicing.
- Meanwhile, place peach halves cut side down on grill grates and grill 4-6 minutes or until bold grill marks form. Remove, allow to cool slightly, and slice into large slices.
- Slice chops and serve with peach slices. Garnish with fresh herbs like basil, cilantro, or parsley.
