Serves 4

FOR THE BRINE
7 cups warm water
¼ cup kosher salt
½ cup packed light brown sugar
1 sprig fresh rosemary
3 teaspoons black peppercorns
4 boneless, center-cut pork chops (each about 2 inches thick)

FOR THE MARMALADE
2 tablespoons extra-virgin olive oil
4 cups sliced sweet onions (Vidalia or Maui)
2 cups chopped peeled peaches, fresh or frozen
1/3 cup granulated sugar
3 tablespoons red wine vinegar
2 teaspoons fresh rosemary, chopped
Kosher salt and freshly cracked black pepper, to taste

In a large bowl combine the salt, brown sugar, rosemary sprig and peppercorns. Add the warm water and stir until salt and sugar are dissolved. Allow water to cool slightly and place pork in brine and set a plate on top to keep meat completely submerged. Cover with plastic wrap and chill at least 8 hours or overnight.

To make the marmalade, heat the oil in a large skillet over medium heat. Add onions and cook over low heat, stirring often, until transparent and starting to caramelize, 15 to 20 minutes. Add peaches, granulated sugar and vinegar. Cook, stirring often, until the peaches start to break down and the marmalade is caramelized and sticky, about 15 minutes. Stir in the rosemary and season to taste with salt and pepper.

Preheat an outdoor grill or indoor grill pan to medium-high heat.

Remove pork from brine and pat dry with paper towels. Brush pork lightly with olive oil and season generously on all sides with pepper. Extra salt isn’t necessary because of the brining process.
Grill pork chops, covered, turning once, until meat is done, but just slightly pink in the middle (145° on an instant read thermometer). Transfer pork to a platter, tent with foil, and let rest 5 to 10 minutes. Serve with marmalade.