Here’s a recipe that proclaims “summer grilling season is here!” Executive Chef Stevie Provencio pairs this dish with the 2022 King Estate Chardonnay for a delightful dinner al fresco.
Grilled pork chop with charred peaches and corn
Ingredients:
2 thick cut bone-in pork chops
2 sprigs rosemary
4 peeled garlic cloves
2 T. avocado oil (or other high temp neutral oil)
2 ears of corn, shucked
2 peaches skin on, halved and pitted
2 T. good quality honey
3 T. whole grain mustard
¼ cup peach preserves
1 tsp. chives, sliced thin
Balsamic vinegar
Finishing salt
Instructions:
Rub pork chops with avocado oil. Place in a Ziploc bag with peeled garlic cloves and rosemary sprigs. Marinate overnight if possible to infuse the flavors. When ready to cook, get the grill nice and hot. Blanch corn in boiling water for 5 minutes; pat dry. Cut peaches in half; remove pits. Rub corn and peaches with avocado oil; season with salt and pepper. Grill peaches, cut side down, until nicely charred. Repeat with corn, turning to assure an even char. When corn has cooled, slice from cob. Optional: Splash lightly with lemon juice. In a small bowl, mix cup peach preserves, 1 T. honey, whole grain mustard and chives. (Thin with a splash of warm water if desired.)
Remove pork chops from bag; season generously with salt and pepper. Grill pork chops at high heat, moving and flipping constantly until the internal temperature is 145 degrees. Pro tip: Keep the meat moving to ensure an even caramelization without burning; this also helps achieve a more even cook. Remember, char = good; burnt = bad. Once cooked, let the chops rest on a wire rack for at least 10 minutes before slicing.
To serve: Slice the pork chop off the bone, then cut into slices of desired width. Plate. Drizzle 1 T. honey and a splash of balsamic vinegar over the meat; top with the peach mustard sauce. Slice the peaches and toss with the grilled corn to serve with the chops. Finish with flaky salt. Enjoy!
