Peach Hatch Glazed Pork

Peach Glazed Pork Cutlets with Hatch Chiles


For the brine

For the glaze

  • 2 cups peach jelly
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 Hatch Chile finely chopped


To brine the pork

  1. Combine the water, brown sugar, kosher salt, peppercorns, and mustard seeds in large pot over high heat.
  2. Stir until all the salt and sugar has been dissolved.
  3. Add enough ice to cool the brine down to fridge temperature.
  4. Place the pork into a gallon sized plastic bag and pour in the brine. Place inside in a bowl just in case the bag leaks and place into the fridge. Soak in the brine for 1 1/2 to 2 hours.

Preparing the glaze

  1. Combine the jelly, vinegar, and salt over medium high heat in a sauce pan. Bring to just a boil. Then add in the Hatch chile, started with about half of it. Taste it and add more if you want more heat.

Grilling the pork

  1. Heat up your grill or put a grill pan on medium high heat. Cook the pork for about 3 mintues per side until nice grill marks have formed.
  2. Finish it by brushing on the glaze. The glaze should be enough for 6 pork cutlets.