- 4 firm but ripe peaches, halved, pitted and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup sugar
- 4 whole cloves
- 2 cinnamon sticks
- 4 bone-in pork chops
- Salt and freshly-ground pepper
- Handful of mixed fresh herbs, for serving
Place peaches in a medium saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain, and transfer to a heat-resistant container. Combine vinegar, water, sugar, cloves, cinnamon sticks, and pinch of salt in now empty saucepan. Bring just to a boil, stirring to dissolve sugar. Remove from heat and immediately pour over peaches; let marinate for 30 minutes. Remove peaches from brine and transfer liquid back to medium saucepan and bring to a simmer over medium-high heat. Cook until reduced to a syrupy glaze, about 8 minutes.
Heat grill to medium-low. Season pork with salt and pepper. Grill with lid closed until nicely charred and cooked through, about 5 minutes per side depending on thickness of chops. Brush chops with glaze and let rest before serving with pickled peaches, herbs, and additional glaze.
Recipe courtesy of Charlotte Abrams
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