Double Cut Pork Chops with Peach Balsamic Glaze

2 double cut pork chops, about 1.5lbs each

Brine

1/4 cup BD Provisions kosher salt

1/2 cup BD Provisions brown sugar

24oz of mango nectar or peach nectar

2 cups cold water

Put pork chops in container with brine (make sure both chops are submerged in brine and put container in refrigerator for 6-24 hours.

Peach Glaze

4 ripe peaches

1/8 cup water

1 cup BD Provisions Peach Balsamic Vinegar

¼ cup BD Provisions Brown Sugar

1/4 tsp BD Provisions Red Pepper

1 tsp BD Provisions kosher salt

1 fresh Jalapeno 

2 TBS of Butter

Peel and pit the 4 fresh peaches and put in small saucepan.  Add Peach Balsamic Vinegar, water, brown sugar, red pepped and seeded jalapeno cut in half lengthwise.

Over medium heat simmer until the liquid is reduced in half and the peaches are fully cooked.  You can mash the peaches a bit to make smaller pieces. At the very end add the butter and mix.

Cook Pork chops on grill for about 12 minutes on each side. While grilling brush each side with the peach glaze. Pull from grill and let rest for 3-4 minutes.  Inside temp needs to be 145 degrees.

Plate pork chops and pour peach glaze over chops. 

Serves 6.

This dish is amazing with BD Provisions Haitian Rice with Black Beans. and also great on grilled chicken!