1 large or 2 small jalapenos, minced but not seeded
1 pound boneless center cut pork loin chops, trimmed of fat (4 chops)
1/4 tsp. ground black pepper, or to taste
Instructions
In medium bowl, combine salt and brown sugar. Add the boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to an hour.
Meanwhile make the glaze. In small sauce pan over low heat, stit the chili powder and paprika until toasted and fragrant, about 2 minutes. Transfer to small bowl. Add peach preserves, lime juice and jalapenos. Stir well, then set aside.
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.
Cook pork chops, turning once (2 to 4 minutes per side). Brush both sides of the chops with the reserved glaze and cook turning once for 90 seconds more.
Serving
Suggestions
Serve with additional peach-jalapeno glaze on the side.
Originally Submitted
12/20/2010
0 Out of 5 from
0 reviews
You can add this Pork Chops with Peach-Jalapeno Glaze recipe to your own private DesktopCookbook.