Grilled Pork Chops With Caramelized Peaches And Basil
This delightful recipe combines succulent grilled pork chops with sweet and juicy grilled peaches, creating a perfectly balanced and flavorful dish. The pork chops are seasoned to perfection and grilled until golden and tender, while the maple syrup-infused peaches add a touch of sweetness. Finished with a drizzle of balsamic vinegar and fresh basil leaves, this dish is a celebration of summer flavors that will impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 4 bone-in pork loin or end-loin chops, each about 9 oz. and 3/4 inch thick, trimmed of excess fat
- Olive oil for brushing, plus 2 tsp.
- Kosher salt and freshly ground pepper, to taste
- 2 peaches, quartered and pitted
- 2 Tbs. maple syrup
- 2 to 3 tsp. good-quality balsamic vinegar
- Small fresh basil leaves for garnish
Instructions
- Remove the pork chops from the refrigerator and let stand for 30 minutes.
- Brush the chops very lightly with olive oil, and season generously on both sides with salt and pepper. In a bowl, combine the peaches, maple syrup and the 2 tsp. olive oil. Season with pepper and toss to coat evenly. Set aside.
- Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat.
- Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.
- Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>The Cook and The Butcher</i>, by Brigit Binns (Weldon Owen, Inc., 2011).
Yield
Serves 4.
Comments
No comments found.