2 each Brined Pork Chops
2 peaches, pitted and halved
2 Tbs Olive oil, divided
3 tsp granulated sugar, divided
¼ cup thin sliced red onion cut across the grain
1-1/2 Tbs white balsamic vinegar
1 tsp Sriracha
1 each garlic clove, minced
To Taste Kosher salt
8 each Basil leaves, cheffonade
Remove the pork chops from the cryovac package and rinse off the excess brine from the meat. Pat the pork dry with a paper towel and lightly brush with olive oil and season with freshly ground black pepper.
Preheat one side of the grill to high and one side to low heat. Brown the chops for about 5 minutes on each side. Move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 150 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil and let rest for 5 to 10 minutes.
While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Remove skin. Mix the red onions with the remaining tablespoon of olive oil, minced garlic, white balsamic vinegar, sriracha, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
Top the pork chops with the peaches and onion mix and garnish with the chiffonade of basil leaves.