Peach Jalepeno Pork Chops

Well it’s Show Us Your Life Friday again over at Kelly’s Korner! Today is grilling recipes!

I love a good BBQ. My dad is the grill king, making the best ribs and hot dogs around. Seriously, he somehow makes hot dogs turn into the best thing on the planet! His secret, is he mixes his storebought BBQ sauce with light Beer. It gives a tangy flavor and daddy swears it makes meats tender.

Anyway, when I was a teen, I wanted to take over the grill. I saw all these shows on the Food Network making fun grilled things, and I wanted to try. Well, he agreed. And I made these Peach Jalepeno Pork Chops. They were soooo good!

Now, we don’t have a grill (well a grill pan, but it gets to smoky in the house that I don’t use it super often), and Tyler hates fruity stuff so this recipe wouldn’t be up his alley…so I will have to wait until next time we go home and maybe take the grill over again and make this for me and my family.

Hope you enjoy it!

1/4 cup kosher salt
1/4 cup firmly packed light brown sugar
2 cups boiling water
3 cups ice cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup peach preserves
2 tablespoons lime juice
1 large or 2 small jalapenos, minced and seeded
1 pound boneless center cut pork loin chops, trimmed of fat (4 chops)
1/4 teaspoon ground black pepper, or to taste

Start to finish: 1 hour (25 minutes active);
servings: 4.

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 to 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.



  1. Yummy! I am always looking for a good pork marinade!

  2. This looks amazing! Thanks! We get a bag of meat from a local farm every month and I never know what to do with the pork chops! Can’t wait to try this one!

  3. Visiting from Kelly’s Korner…

    This sounds so good! I’m looking forward to trying them!

  4. Looks so good…Have a few hours to blog hop….Love nights like this…….Hope you will stop by….new giveaway on my holiday blog…A BOOK EXTRAVAGANZA!

  5. Those pork chops looks delicious. And I’m also a fan of Food Network! I can’t tell you how many recipes we’ve made after watching them being prepared.

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