A meaty dish with a summer twist! These versatile pork chops are great for a family dinner or a holiday celebration. Try them today.
Pork Chops with Grilled Peaches
- Double Cut Pork Chop
- 1 teaspoon plus more to season Kosher Salt
- 1 tablespoon Minced Garlic
- 3 tablespoons Minced Shallot
- 2 tablespoons Chestnut Honey
- 1/3 cup Balsamic Vinegar
- 1/2 cup Plus 2 Tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Coriander Seeds (toasted and crushed)
- 1 tablespoon sugar
- 1/4 cup Sliced Fresh Cilantro Leaves
- Grated Zest and Juice of 1 Orange
- 4 to 6 Peaches (halved and pitted)
- pinch of crushed chili flakes
- A day before cooking, season the pork liberally with salt, sugar, toasted coriander and chili flakes cover, and refrigerate.
- Remove the pork from the refrigerator at least 30 minutes before cooking it. Build a hot fire in an outdoor grill.
- To make the vinaigrette, in a small bowl, combine the garlic and shallot and toss them with 1 teaspoon salt. Add the honey and vinegar, then whisk in 1/2 cup of the olive oil. Add orange zest and juice.
- When the coals are ready, spread them over half of the grill so that one side of the grill will be cooler than the other. Place the grill grate over the coals and allow it to get hot.
- Brush the pork with the remaining 2 tablespoons olive oil. Grill the pork directly over the hot coals, turning it to sear on both sides, about 5 minutes. Move the pork to the cooler side of the grill, cover the grill, and cook the pork until it reaches an internal temperature of 145, about 15 minutes. Remove the chop to a cutting board and allow it to rest about 10 minutes.
- While the pork is resting, toss the peach halves in the vinaigrette. Grill them over high heat until charred and tender, about 2 minutes per side. Return them to the vinaigrette once they have been grilled.
- Slice the pork and arrange the pieces on a board or platter, and spoon the peaches and vinaigrette over the pork. Garnish with cilantro and serve.