2 thick cut pork chops
2 cups apple cider
2 cups water
½ cup sugar
1/3 cup kosher salt
2 sprigs rosemary
1 tsp peppercorns
2 cloves garlic, peeled and smashed
1. Rinse the chops, pat dry and place in a freezer bag with rosemary, garlic and peppercorns.
2. Bring remaining brine ingredients to a boil and stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the bag with the pork chops. Refrigerate for at least 4 hours up to overnight.
3. Remove pork chops from the brine and discard brine. Pat dry with a paper towel and brush with olive oil and season with salt and pepper.
4. Preheat one side of the grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
4. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with olive oil and sprinkle with 2 tsp of the sugar. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.