Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Grilled Pork Chops With Peach and Basil




Source of Recipe


Food day


Recipe Introduction



Published August 23, 2011

Makes 4 servings


List of Ingredients




2 tablespoons extra-virgin olive oil
1 teaspoon coarse-grain mustard
2 teaspoons firmly packed brown sugar
1 tablespoon white balsamic or white wine vinegar
1 small red jalapeno, finely chopped with seeds (green will work fine if that's all that's available)
1/3 cup finely chopped shallots or mild red onion
1/2 cup packed basil leaves, torn into small pieces
4 8- to 10-ounce pork rib chops (about 1 1/2 inches thick), at room temperature
Kosher salt and freshly ground black pepper
2 large, barely ripe peaches, halved and pitted





Recipe



Preheat a gas grill with one section over high heat and another on medium-low heat (see note), or prepare a charcoal grill with a hot area and a cooler area with fewer briquettes.

While the grill is preheating, combine the oil, mustard, brown sugar, vinegar, jalapeño, shallots and basil in a medium bowl and set aside.

When the grill is ready, season the pork chops with salt and pepper on both sides and grill on the hot part of the grill until seared, 2 to 3 minutes per side. Move the pork to the cooler part of the grill and continue to cook until an instant-read thermometer registers 145 degrees when inserted horizontally near the bone, about 4 to 8 minutes per side, depending on thickness of chops.

While the pork is cooking on the cooler side of the grill, cook the peaches over the hot part of the grill until they are lightly charred and the juices are bubbling around the skin, about 4 minutes per side. (Do not overcook or they will turn mushy.) Roughly chop the peaches and add them to the salsa mixture in the bowl, and season to taste with salt and pepper. If the peaches are very sweet, you may want to add a bit more vinegar.

Arrange the chops on a serving platter, tent loosely with foil and let them rest for 10 minutes to let the juices in the meat resettle. Spoon the peach vinaigrette over the chops and serve.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 to 5 seconds for medium-low; 2 seconds for hot.