Learn how to make my Rosemary Pork Chops with Grilled Nectarines and Roasted Fennel. A great summer entertaining idea!
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BETH’S GRILLED ROSEMARY PORK CHOPS WITH
CHARRED NECTARINES AND ROASTED FENNEL
6 cups (1400 ml) water
3 tbsp (38 g) salt
3 tbsp (38 g) brown sugar
4 sprigs fresh rosemary
3 garlic cloves mashed
1 tbsp (15 ml) fennel seeds
1 tbsp (15 ml) black pepper corns
6 bone-in pork chops
1 tbsp (15 ml) olive oil
3 tbsp (45 ml) fresh rosemary
freshly cracked pepper
Finishing salt like Maldon Sea Salt
6 medium-ripe nectarines
1 tbsp (15 ml) grapeseed or vegetable oil
4 medium sized fennel bulbs, tops removed, sliced into wedges
2 tbsp (30 ml) olive oil
salt and pepper to taste
Heat water, salt, sugar, rosemary and garlic in a saucepan on medium high heat until sugar and salt is dissolves. Transfer to a large heat safe bowl. Allow brine to cool completely, otherwise it will cook your chops before you are ready! You can pop in the fridge or freezer to quicken the cooling process.
Once the brine completely cooled add your pork chops. Cover and refrigerate 4-6 hours.
Toss fennel wedges with olive oil, season with salt and pepper. Place on a baking tray single layer and roast at 425F for 30-40 mins until wilted and caramelized.
Remove chops from the brine. Pat dry. Brush both sides with grapeseed oil or vegetable oil. Season with freshly cracked pepper (no salt needed due to the brine, better to add a sprinkle of fleur de sel at the end once grilled), and freshly minced rosemary.
Slice nectarine in half, remove the pits with a melon baller or spoon. Brush both slides with grapeseed oil.
Grill pork chops for 6-9 mins each side depending on thickness, less time for thinner chops, more time for thicker chops. And grill peaches cut side down alongside of pork,
Flip chops and peaches and grill them 5-7 mins more each side.
On a large platter arrange the chops in the center, and place roasted fennel on one side, and charred nectarines on the other. Garnish pork with a sprinkle of fleur de sel sea salt.