Best Sweet And Tangy Relish Recipes

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GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH



Grilled Rib Pork Chops with Sweet and Tangy Peach Relish image

A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.

Provided by Elizabeth Green

Categories     Pork     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Chop     Grill     Grill/Barbecue     Gourmet     Peach     Onion     Summer

Yield 6 servings

Number Of Ingredients 11

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
Sweet and Tangy Peach Relish

Steps:

  • In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
  • Add pork chops to brine and let stand at room temperature for 1 hour.
  • Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
  • Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
  • Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
  • Transfer chops to a platter and let stand for 5 minutes before serving.
  • Serve chops with peach relish.

SWEET AND TANGY PEACH RELISH



Sweet and Tangy Peach Relish image

Provided by Elizabeth Green

Categories     Sauce     Fruit     Onion     Side     Vegetarian     Peach     Summer     Simmer     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices
3/4 cup sugar
1/2 cup cider vinegar
1/4 teaspoon hot red-pepper flakes
1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)
3/4 teaspoon salt

Steps:

  • Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH RECIPE | EPICURIOUS.COM



Grilled Rib Pork Chops with Sweet and Tangy Peach Relish Recipe | Epicurious.com image

A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it, or turn into a belly-bomb once consumed. Although you don't have to brine the chops, this brine works quickly and it's worth it for the juiciness and flavor it imparts to the meat. And nothing telegraphs summer and celebrations like peaches. Their fruity tang, along with the colorful strips of red onion, helps deliver porcine satisfaction. You need nothing more than some steamed green beans or sugar snap peas and a big green salad. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Pretzel Bites with Quick Cheddar Dip and The Ultimate Brownie Sundae.

Provided by @MakeItYours

Number Of Ingredients 8

8 cups water
1 cup coarse kosher salt
1 cup sugar
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Sweet and Tangy Peach RelishLink>

Steps:

  • Make Brine:
  • In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
  • Add pork chops to brine and let stand at room temperature for 1 hour.
  • Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
  • Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
  • Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
  • Transfer chops to a platter and let stand for 5 minutes before serving.
  • Serve chops with peach relish.
  • Grilling Procedure
  • Charcoal Grilling Instructions:
  • •Open vents on bottom of grill: Light a large chimney starter full of charcoal (preferably hardwood).For Direct-heat Cooking:
  • •When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
  • •When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.Gas Grilling Instructions:
  • •Preheat all burners on high covered, 10 minutes, then adjust heat according to recipe.

SWEET AND TANGY PEACH RELISH



Sweet and Tangy Peach Relish image

How to make Sweet and Tangy Peach Relish

Provided by @MakeItYours

Number Of Ingredients 6

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices
3/4 cup sugar
1/2 cup cider vinegar
1/4 teaspoon hot red-pepper flakes
1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)
3/4 teaspoon salt

Steps:

  • Preparation Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.
  • Cooks' note:•Relish can be made 5 days ahead and chilled, covered. Bring to room temperature before serving.

SWEET-AND-TANGY RELISH



Sweet-and-Tangy Relish image

It's like mixing the whole antipasti bar into one addictive spread and we think this bright, modern relish is the perfect holiday party appetizer. Make it a day or two ahead of the party, then team it up with buttery crackers, fine cheeses, and charcuterie.

Provided by Lauryn Tyrell

Categories     Appetizers

Time 10m

Number Of Ingredients 11

1/4 cup finely chopped marinated artichoke hearts
1/4 cup finely chopped peppadew peppers
1 tablespoon capers, rinsed and drained
2 tablespoons chopped pimento-stuffed olives
2 tablespoons Genoa salami
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper
Butter crackers, for serving

Steps:

  • In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
  • Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.

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