These versatile pork chops are great for a family dinner or a holiday celebration. Try them today.
things you'll need.
Double Cut Pork Chop
1 teaspoon plus more to season Kosher Salt
1 tablespoon Minced Garlic
3 tablespoons Minced Shallot
2 tablespoons Chestnut Honey
1/3 cup Balsamic Vinegar
1/2 cup Plus 2 Tablespoons Extra-Virgin Olive Oil
1 tablespoon Coriander Seeds (toasted and crushed)
1 tablespoon sugar
1/4 cup Sliced Fresh Cilantro Leaves
Grated Zest and Juice of 1 Orange
4 to 6 Peaches (halved and pitted)
pinch of crushed chili flakes
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients Double Cut Pork Chop 1 tablespoon Coriander Seeds (toasted and crushed) 1 tablespoon sugar 1 tablespoon Kosher Salt pinch of crushed chili flakes
instructions A day before cooking, season the pork liberally with salt, sugar, toasted coriander and chili flakes cover, and refrigerate.
instructions Remove the pork from the refrigerator at least 30 minutes before cooking it. Build a hot fire in an outdoor grill.
ingredients 1 tablespoon Minced Garlic 1 teaspoon Kosher Salt 3 tablespoons Minced Shallot 2 tablespoons Chestnut Honey 1/3 cup Balsamic Vinegar 1/2 cup Extra-Virgin Olive Oil Grated Zest and Juice of 1 Orange
instructions To make the vinaigrette, in a small bowl, combine the garlic and shallot and toss them with 1 teaspoon salt. Add the honey and vinegar, then whisk in 1/2 cup of the olive oil. Add orange zest and juice.
instructions When the coals are ready, spread them over half of the grill so that one side of the grill will be cooler than the other. Place the grill grate over the coals and allow it to get hot.
ingredients 2 tablespoons Extra-Virgin Olive Oil
instructions Brush the pork with the remaining 2 tablespoons olive oil. Grill the pork directly over the hot coals, turning it to sear on both sides, about 5 minutes. Move the pork to the cooler side of the grill, cover the grill, and cook the pork until it reaches an internal temperature of 145, about 15 minutes. Remove the chop to a cutting board and allow it to rest about 10 minutes.
ingredients 4 to 6 Peaches (halved and pitted)
instructions While the pork is resting, toss the peach halves in the vinaigrette. Grill them over high heat until charred and tender, about 2 minutes per side. Return them to the vinaigrette once they have been grilled.
ingredients 1/4 cup Sliced Fresh Cilantro Leaves
instructions Slice the pork and arrange the pieces on a board or platter, and spoon the peaches and vinaigrette over the pork. Garnish with cilantro and serve.