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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

  • Combine the water, brown sugar, kosher salt, peppercorns, and mustard seeds in large pot over high heat.
  • Stir until all the salt and sugar has been dissolved.
  • Add enough ice to cool the brine down to fridge temperature.
  • 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 ½ to 2 hours.

Preparing the glaze

  • 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

  • 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.
  • Finish it by brushing on the glaze. The glaze should be enough for 6 pork cutlets.