Caramelized Pork Chops with Peachy BBQ Sauce

CARAMELIZED PORK CHOPS WITH PEACHY BBQ SAUCE
1 c. firmly packed light brown sugar
¼ c. kosher salt
2 c. boiling water
3 c. ice cubes
4 bone-in pork loin rib chops
1 large Vidalia onion, finely chopped
Canola oil
1 T. minced garlic
1 (1”) piece fresh ginger, peeled and grated
1 ½ c. catsup
½ c. peach preserves or jam
1 lb. fresh peaches, peeled and cut into chunks
3 T. apple cider vinegar
Kosher salt, black pepper to taste
Fresh oregano sprigs, garnish

1. Combine sugar and salt in large bowl.
2. Add boiling water, stir until dissolved.
3. Stir in ice cubes to cool mixture.
4. Add chops, cover and chill 1 hour or more.
5. Meanwhile, drizzle oil in bottom of medium saucepan and place over medium heat.
6. Saute onions until tender.
7. Add garlic and ginger, stir constantly, for 1 minute.
8. Add catsup, peach preserves and fresh peach chunks. Reduce heat to low and simmer, stir occasionally, for 30 minutes or until sauce thickens.
9. Add vinegar and season with salt and pepper to taste. Remove from heat.
10. Remove pork from brine, discarding brine. Rinse pork well, pat dry with paper towels.
11. Preheat grill 350-400. Pour half of peach mixture into a bowl and reserve rest.
12. Season both sides of pork with salt and pepper.
13. Grill chops, covered with grill lid, 5-6 minutes on each side or until meat thermometer inserted into thickest park registers 145, basting occasionally with peach mixture from bowl.
14. Remove pork from grill, let stand 5 minutes. Serve with reserved peach mixture and garnish with oregano sprigs.