Grilled Pork Chops With Peaches Food

GRILLED PORK CHOPS WITH PEACHES (WW)

Steps:

• Spray the grill racks with Pam and preheat grill to medium high.
• Prepare herb rub by mixing together first 6 ingredients (orange zest - pepper) in a small cup or bowl until mixture forms a paste. Rub pork chops with mixture.
• Place chops on grill and grill until pork chops are done (160-degrees F if using a meat thermometer) about 5-10 minutes per side depending on the thickness of your chops and desired doneness. Transfer to a platter and keep warm.
• Meanwhile spray the cut sides of the peaches (or nectarines - see note in description) with Pam. Place cut side down on grill, turning until tender and marked with grill lines (4-5 minutes per side -- I put my peach halves on the grill while the pork chops were cooking (after I turned the chops over) so everything was done at the same time.).

GRILLED PORK CHOPS WITH PEACHES

Steps:

• Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
• Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
• Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
• Caramelize peaches three to four minutes on each side. Remove.
• Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
• Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

PEACH-MUSTARD PORK CHOPS

Steps:

• Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.
• Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.

BALSAMIC-MARINATED PORK CHOPS & GRILLED PEACHES

Steps:

• In a small bowl, whisk together vinegar, oil, honey and rosemary.
• Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.
• Add pork to bag and refrigerate for 1 hour, turning occasionally.
• Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.
• Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
• Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.
• Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.
• Transfer to plate, season with salt and pepper and brush with reserved marinade.
• To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.

GRILLED PROSCIUTTO-WRAPPED PORK CHOPS WITH PEACHES

Steps:

• Remove the pork chops from the refrigerator and let sit at room temperature for 10 minutes. Prepare a gas grill or grill pan for medium-high heat and oil the grill grates.
• Pat the pork chops dry and season both sides with salt and pepper. Set aside.
• Combine 1/4 cup oil, the zest and juice of 1 lime, 1 tablespoon thyme and 1 tablespoon honey in a large resealable plastic bag. Add the pork chops, press out any air, seal and massage to make sure the chops are well coated. Set aside.
• Pit and slice each peach into eight wedges. Combine the peaches and the remaining 2 tablespoons oil in a medium bowl. Season with salt and pepper, toss to coat and set aside.
• Remove the pork from the marinade. Carefully wrap 1 slice of prosciutto around each pork chop. Spoon some of the marinade over the prosciutto, handling it delicately to keep the prosciutto intact. Place the pork on the grill, seam-side up, and lower the heat to medium. Cook, flipping the chops once, until the prosciutto is crisp and the pork reaches an internal temperature of 130 to 135 degrees F, about 4 minutes per side. Make sure to turn the pork so all sides crisp evenly.
• Transfer the chops to a clean, rimmed baking sheet to rest. It is important for the pork to rest at least 5 minutes and up to 10 minutes to make sure the juices evenly redistribute and the pork finishes cooking.
• While the pork rests, add the peaches to the grill, reserving the liquid in the bowl, and cook, flipping once, until grill marks form and the peaches have softened slightly, 2 to 4 minutes per side.
• Meanwhile, combine the remaining zest and juice of 1 lime, remaining 1 teaspoon honey and 1 teaspoon pepperoncini pickling liquid to the bowl containing the peach juice. Whisk with a fork.
• Add the sliced pepperoncini and toss to combine. Taste and adjust the seasoning with salt and pepper. Add the grilled peaches and toss to coat.
• Put the pork chops on a serving tray and top with the grilled peach mixture. Drizzle the sauce over the pork and peaches and garnish with the remaining thyme. Serve immediately.

GRILLED PORK CHOPS WITH TOMATO PEACH RELISH

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
• Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
• Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
• Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
• Serve chops with relish.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

GRILLED PORK & PEACHES

Steps:

• Heat the grill to hot.
• Brush the pork with olive oil and season with salt and pepper.
• Grill for 4-5 minutes on each side.
• The outside should be charred (not burned), and the meat should be light pink in the middle.
• While the chops cook, brush the peaches with oil and add them to the grill, cut side down. Grill for 5 minutes until soft.
• Remove, slice and toss with pine nuts, onions, blue cheese and vinegar; season with salt and pepper.
• Place a quarter of the peach mixture on top of each chop and serve immediately.

GRILLED PORK CHOPS WITH PEACHES AND POLE BEANS

Steps:

• Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
• Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
• Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
• Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
• Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.

PORK CHOPS WITH BRANDIED PEACHES

Steps:

• In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
• Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
• In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
• In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
• Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
• Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.

PORK CHOPS WITH GLAZED PEACHES

Steps:

• To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
• Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
• To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
• Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
• Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.