Recipie 101 - I like to be inventive with my recipes, and because I am self-taught I find it more challenging to create dishes that someone else might think, “I would never put those ingredients together in a meal.” And with that, I hope when you bite into this piquant dish you will wonder where it has been your whole life.
To make my life easier, I used pork chops from Karv Home Meat Subscription, which is wonderful because they trim the extra gristle (fat) from their meats before sending it to my doorstep. And it gives me peace of mind knowing that Karv is delivering the highest quality meats, sourced only from U.S. farms, straight to your front door every month.
Although I would love to go on about Karv and their products, I know that you are wanting to find out how to make the pork chops, so below is the mouth-watering recipe. But remember, the best tasting meals start and finish by using the best food products.
In order to make this dish you will need a few items: 2 baking trays, assorted cutlery for dicing/chopping, grill tongs, two bowls, a mortar and pestle*, a large serving spoon, one large saute pan, and at least two plates used for preparation purposes.
Pork Chop Dry Rub:
2 Tablespoons Freshly Ground Sea Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Paprika
¼ Teaspoon Cumin Powder
Peach Salsa:
5 Peaches
1 Tablespoon EVOO (reserved to coat the peaches)
1 Tablespoon EVOO (reserved to saute)
1 Shallot (Sliced into thin circles)
1 Tomatillo (Diced)
½ Tablespoon Fennel Fronds
1 Tablespoon Balsamic Vinegar
2 Tablespoons Cognac (I used RÉMY MARTIN)
¼ Tablespoon Freshly Ground Sea Salt
¼ teaspoon Cumin Powder
Pinch of Cardamon Powder
To Prepare the Smoky Pork Chops:
Add all of the Pork Chop Dry Rub ingredients into your mortar and pestle and grind them together until they are a fine powder.
Place the powder on a plate and take all of your pork chops and begin to coat the outside of them until all surfaces are covered.
Once the dry rub is coating the pork chops, put them onto a baking sheet and cover them and place into the fridge to marinate.**
Begin preparing the Peach Salsa
To Prepare the Peach Salsa:
Preheat your oven to 350°F
Peel all of the peaches and slice in half, removing the pit.
Coat each peach half with EVOO and place onto a baking sheet.
Once the oven is reaches 350°F, place the baking sheet into the oven and bake for 15 minuets.
Begin to dice up the tomatillos, shallots, and fennel fronds. Place them to the side until ready to be sauteed.
After the peaches have baked, remove them from the oven and set aside to cool off.
Once the peaches have cooled, dice them and place into a separate bowl until ready to use.
To make the Smoky Pork Chops:
Fire up your grill and bring to a medium heat temperature.
Once the grill is at temperature, place each pork chop onto the grill surface and close the lid. Grill each side for 14 minutes or until the internal temperature of the pork chop reaches 140°F to 145°F (with pork I like it “medium”).
After 14 minuets has passed and you have flipped the pork chops to the second side, begin making the Peach Salsa.
To make the Peach Salsa:
In a large saute pan, heat up 1 tablespoon of EVOO on medium-low heat.
Add in the tomatillos, shallots, fennel fronds, cumin, and cardamon and saute for 5 minuets.
Lower the heat to a simmer and add in the peaches, balsamic vinegar, and cognac
continue to stir for 5 minuets
Remove pan from heat and set aside until ready to plate.
Bringing Everything Together:
- Once the pork chops have finished cooking, remove from the grill and bring inside to plate them.
- Place once pork on each serving plate.
- Using a large serving spoon, layer two spoonfuls on top of each pork chop
- Lay a few of your uncooked fennel fronds onto the plate. They are edible in their raw form, and add beauty to the plate.
Now that you have a wonderful meal to make, why not go check out where I got the pork chops from so you too can enjoy the same meat that I did! If you would like to know more about Karv and their products and services, just go to their website at https://karvmeals.com/
The Smoky Peach Pork Chops are divine on their own, however I know that adding a side dish will make your meal more complete. So if you would like to create the same side dish that I had in the photograph, you can look up SteampunkyElf 's Roasted Butternut Squash dish. And as always, I hope that you enjoy my creations and I wish you a lovely culinary experience.
*A mortar and pestle is a culinary device used to grind up spices, apothecaries also have it for medicinal use. If you would want to use an alternative, you can use a food processor to grind the spices together.
**Marinate your proteins for at least one hour; for the best results, prepare the rub and marinate overnight the day before.
