Peaches are in season and so are the best of the tomatoes. With that in mind, we're hungrily eyeing these Grilled Pork Chops with Tomato Peach Relish from Gourmet's August issue. If you have some basics around (vinegar, chile powder, garlic) the only thing you really need to shop for are the tomatoes, peaches, and pork chops. Forget the Other White Meat - get the biggest, fattest ones you can find.
And the recipe is fast and easy - the relish comes together while you're grilling the pork.
and if you buy the pork chop a day in advance you can make it sooooo much better by brining it -- salt, sugar, dry chiles, star anise, bay leaf . . .
Zuni cookbook has the proportions, but basically it's a pretty weak salt solution.
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Go for bone-in chops. The bone adds flavor to the chop. And don't cook it to death. With modern pork-growing practices, the threat of trichinosis has virtually disappeared in the U.S. That means a little pink on the inside is okay.
Regarding the brining, it can make the pork juicier, but you also run the risk of it ending up tasting like ham.
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