Grilled Pork Chops with Brown-sugar Brine and Onion-Peach Marmalade

Ingredients

• 3 teaspoons peppercorns black divided
• 0.3 cup granulated sugar 
• 1 cup ice cubes 
• 0.5 cup kosher salt 
• 0.5 cup brown sugar light packed
• 3 tablespoons olive oil divided
• 2 cups peaches peeled chopped (see Notes)
• 4  center-cut pork chops bone-in
• 1 sprig plus 2 tsp. rosemary fresh chopped
• 3 tablespoons sherry vinegar 
• 4 cups onions white sliced

Equipment

• frying pan
• pot
• plastic wrap
• grill
• aluminum foil

Directions

1. In a large pot, bring 7 cups water to a boil.
2. Remove from heat and add 1/2 cup salt, the brown sugar, rosemary sprig, and 2 tsp. peppercorns, stirring until salt and sugar are dissolved.
3. Add ice cubes and chill until cold.
4. Place pork in brine and set a plate on top to keep meat completely submerged. Cover with plastic wrap and chill overnight.
5. Heat 2 tbsp. oil in a large frying pan over medium heat.
6. Add onions and cook, stirring often, until transparent and starting to brown, 10 to 15 minutes. Turn heat to low; add peaches, granulated sugar, vinegar, and remaining 1 tsp. peppercorns. Cook, stirring often, until marmalade is caramelized and sticky, 40 minutes. Stir in remaining 1 tsp. salt and 2 tsp. rosemary.
7. Prepare a charcoal or gas grill for medium heat (350 to 400; you can hold your hand 5 in. above cooking grate for only 5 to 7 seconds).
8. Remove pork from brine and pat dry.
9. Brush pork all over with remaining 1 tbsp. oil.
10. Grill pork, covered, turning once, until meat is done the way you like it, about 10 minutes for medium-rare (145; cut to test).
11. Transfer pork to a platter, tent with foil, and let rest 5 to 10 minutes.
12. Serve with marmalade.
13. *Sodium content could not be accurately calculated.