Grilled Pork Chops with Peach-Jalapeno Glaze

1/4 cup kosher salt

¼

cup firmly packed light brown sugar

2 cups boiling water

3 cups ice cubes

2 teaspoons chili powder

2 teaspoons ground cumin

½

cup peach preserves

2 tablespoons lime juice

1 large or 2 small jalapenos, minced but not seeded

1 pound boneless center cut pork loin chops, trimmed of fat (4 chops)

¼

teaspoon ground black pepper, or to taste

In a medium bowl, combine the salt and brown sugar. Add the boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the pork chops, cover and refrigerate for at least 30 minutes or up to an hour.

Meanwhile, make the glaze. In a small saucepan over low, stir the chili powder and cumin until lightly toasted and fragrant, about 2 minutes. Transfer to a small bowl.

Add the peach preserves, lime juice and jalapenos. Stir well, then set aside.

Heat a gas grill to medium or prepare a charcoal fire. Oil the grill grates.

Remove the pork chops from the brine, rinse well and blot dry with paper towels. Season both sides of the pork with ground black pepper.

Grill the pork chops, turning once, until and instant thermometer inserted at the center registers 145 degrees, 2-4 minutes per side. Brush both sides of the chops with the reserved glaze and grill, turning once, for 90 seconds more. Serve with additional peach-jalapeno glaze on the side.

Serves four.

@Recipe nutrition:Nutrition values per serving: 298 calories, 11 g fat (4 g saturated), 30 g carbohydrates, 0 fiber, 21 g protein, 58 mg cholesterol, 927 mg sodium.

Associated Press