Easy enough for a weeknight dinner and elegant enough for entertaining, these Ginger and Honey Glazed Pork Chops with Peach-Poblano salsa are a sublime combination of sweet and savory!
*To Brine the Pork Chops (Optional): In a large bowl whisk together the 2 quarts ice cold water, ¼ cup salt and 4 tablespoons sugar until fully dissolved. Add pork chops and transfer to the refrigerator for 1 hour. Remove from the brine and pat thoroughly dry with paper towels. Proceed with marinating pork as directed, omitting salt in marinade.
*You can use jarred roasted red peppers or roast your own:
1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil.
2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.
*If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.