Tuesday, July 15, 2014

Grilled Peaches and Bone-in, Thick Pork Chops with Marinated Pole Beans

Those of you who have had our amazing pork chops, you know the robust, savory flavor of our thick bone-in chops after you’ve grilled them…Everyone who eats meat or who cooks meat for other people should check out the marinated pork chop recipe below.  

Grilled peaches, bone-in thick pork chops, and a marinated pole bean salad- YUM! Summer! You can’t go wrong when you’ve marinated pork chops for a few hours.  So, if you are a little nervous about grilling very thick pork chops, you’ve got to try this method…it is a little harder to overcook marinated pork chops.  

You want to go for a nice rosy pink on the inside of the pork chop. I always say “If it is underdone, you can always put it back on the grill for 30 seconds to a minute, but you can’t undo it if you over cook it!”

Now we don't have any peaches for you (we support other farmers and purchase local peaches), and we don't have any pole beans for you (we mainly grow that harvest labor intensive crop for our CSA as a tasty treat.) But you can find some flavorful peaches and nice beans at the farmers market. Just remember to seek out someone who is selling their own fruit and produce and support a farmer directly!

Bon Appétit | June 2012
by Jeff Cerciello
Farmshop, Santa Monica, CA
yield:Makes 6 to 8 servings
·         1/2 cup olive oil plus more for drizzling
·         1/2 cup vegetable oil
·         3 tablespoons chopped fresh marjoram, divided
·         2 tablespoons Dijon mustard
·         2 tablespoons minced garlic
·         1/4 cup white wine vinegar
·         Freshly cracked black pepper
·         4 1 1/2"-thick bone-in pork chops (about 1 pound each)
·         4 teaspoon kosher salt plus more
·         8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed (You can use half as much beans if you’ll have other side dishes, just reserve half as much vinaigrette and half the shallot or scallions)
·         1/2 cup thinly sliced shallot rings  (I substitute the lovely white and light green scallion stems)
·         3-4 semi-ripe peaches, halved, pitted
Pork Chop and Pole bean vinaigrette: 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.
Pork Chop Preparation: 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.
Pole Bean Preparation: 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.
Pork Chop Grilling: 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 on the outside and cooked til they are slightly pink inside , about 14-20 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.)
Peach Grilling: 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. Serve pork and peaches with bean salad.

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