Grilled Rib Pork Chops with Sweet and Tangy Peach Relish
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This high-protein dish features succulent bone-in rib pork chops, precisely brined to ensure every bite is tender and full of flavour. The sweet and tangy peach relish provides a bright, fruity contrast to the savoury, charred meat, creating a sophisticated balance that elevates a simple barbecue staple into something truly special. By using a quick-brining technique, the pork retains its moisture over the heat of the coals, resulting in a professional finish every time.
Ideal for a weekend lunch or an easy midweek meal, these grilled chops are remarkably simple to prepare despite their impressive appearance. The combination of stone fruit and grilled meat is a classic summer pairing that offers a lighter alternative to heavier sauces. Serve these chops with a crisp green salad or some grilled seasonal vegetables for a complete, nourishing meal that celebrates fresh ingredients.
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Ingredients for Grilled Rib Pork Chops with Sweet and Tangy Peach Relish
1925ml water
240ml coarse kosher salt
200g sugar
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
80ml liquid from Sweet and Tangy Peach Relish
Sweet and Tangy Peach Relish
How to make Grilled Rib Pork Chops with Sweet and Tangy Peach Relish
In a wide 6- to 8-quart pot whisk together 1925ml water, salt, and sugar until salt and sugar are dissolved.
Add pork chops to brine and let stand at room temperature for 1 hour.
Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into centre of chop as close to bone without touching it registers 63°C for slightly pink meat, about 2 to 3 minutes longer.
Transfer chops to a platter and let stand for 5 minutes before serving.
Serve chops with peach relish.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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