Brown Sugar Pork Chops with Peach Barbecue Sauce

The brown sugar marinade perfectly caramelizes pork chops when grilled, and the peach barbecue sauce with aromatic fresh ginger is perfectly combined.
Combine the sugar and salt in a large bowl; add the boiling water, stirring until the sugar and salt are dissolved. Add ice cubes to cool the mixture. Add the pork chops, cover and chill for 30 minutes.Meanwhile, saute the onion in hot oil in a medium skillet over medium heat for 2 minutes or until soft. Add the garlic and ginger; cook, stirring constantly, for 45-60 seconds or until fragrant. Add ketchup, peach jam and peaches. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes or until the sauce thickens. Add the vinegar, season with kosher salt and freshly ground pepper to taste. Remove from heat.Remove the pork from the brine, discarding the brine. Wash the pork well and pat dry with paper towels.Preheat the grill to 350 ° to 400 ° (medium-high). Pour half of the peach mixture into a bowl; leave the remaining mixture. Season the pork on both sides with the required amount of kosher salt and freshly ground pepper.Bake the pork, covered with a grill lid, for 5 to 6 minutes on each side, or until the meat thermometer inserted in the thickest part of each chop reads 145 °, periodically drizzling the pork with the peach mixture in a bowl. Remove the pork from the grill; let stand for 5 minutes before serving. Serve with the remaining peach mixture.