Grilled Smoky Dry-Rub Pork Chops with Peach Relish

 


4 (6 ounce) bone-in pork chops

½ teaspoon salt

¼ teaspoon pepper

¼ cup brown sugar

2 tablespoons smoked paprika

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon cayenne pepper

Canola oil for grill grates


Peach Relish

2 medium peaches, pitted and diced

1 scallion, chopped

1 tablespoon fresh basil, chopped

1 tablespoon balsamic vinegar

⅛  teaspoon each salt and pepper


Add diced peached, green onion and basil to a medium mixing bowl.  Season with vinegar, salt and pepper.  Mix well and refrigerate until ready to use.


Pat the pork chops dry with a paper towel.  Season each pork chop evenly with salt and pepper.  


Combine brown sugar, paprika, cumin, garlic powder and cayenne pepper in a bowl.  Coat chops evenly on all sides with the mixture. Cover and refrigerate chops for 3 hours.


Set the grill up for direct cooking on medium high heat.  Make sure grates are clean and lightly oil the grates with veggie oil.


Preheat the grill to 400 degrees. Sear chops for 3-4 minutes, flip and sear for another 2-3 minutes.  Move to indirect heat until the meat thermometer registers 145 degrees. Allow meat to rest for 10 minutes.  Serve with peach relish. 

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