I've decided that I simply adore summer cooking. It is the best time of the year to use fresh fruits and vegetables, everything is bright and colorful. This dinner was rather quick and easy to make, additionally we loved the sweet melba glaze with the pork chops.
The mistake I commonly make with pork is my preparation - you really shouldn't cut corners with it if you want to get the most out of that type of meat, as thick and tough as it can naturally be. When we were in Austin last month, we went to a restaurant that served a thick bone in cut of pork, but it was as tender as a fillet mignon. They told me they had a three-step cooking process, so I decided to adapt my own. While I didn't quite have a 3-step need (sear, smoke, grill), I decided that I would pan-sear to help lock in the juicy tenderness of the interior, and then take it to the grill.
This one comes from Cuisine Lite Grilled and the nutritional facts are just a little higher on this one with 426 calories, 10g fat, 56mg chol, 44mg sodium, 9g carbs and 53g protein.
- 3 - 4 bone in pork chops (4 - 6 oz each)
- Salt and pepper
- 1 tbsp. olive oil
- 1/2 cup peach preserves
- 1 tbsp. rice vinegar
- 1 tsp. Dijon mustard
- 1/4 cup fresh raspberries
Cover with cooking spray and heat your grilling surface when ready. When you've completed your searing process, place your chops on a plate and set aside - I like to set them in my microwave to help contain the heat, but you can also tent foil and place it over top.
On medium heat, in the same pan, add your rice vinegar, peach preserves, Dijon mustard, and scrape any of the extra oils or browned bits from the searing.
Whisk together well, and allow the preserves to melt a bit.
When ready, place your seared chops on the grilling surface and let cook for about 5 minutes per side.
If they come up off the grill when slightly pulled on, they are ready to flip - if not, leave on a little longer but check back frequently. Thank you Central Market Grilling Basics class for that tip...
The recipe said to add the raspberries last and to keep off the heat - however, here's a secret. I love the TASTE of berries, I like them ground up or frozen, but I hate them in their natural form. It's a texture thing for me. I decided to throw the raspberries in, while the heat was on, to let them melt into the peach sauce. It was a good choice, if I do say so myself. Stir together to mix well, then take off heat about 5 minutes before ready to serve.
When your pork is perfect, spoon the Peach-Melba glaze over top and enjoy!
Served with lemon-parsley roasted asparagus and mashed potatoes