Friday, August 20, 2010

pork chops and peaches

Last night I was wandering around the grocery store, looking for something for tonight's supper. I found some really gorgeous-looking super thick-cut pork chops. SOLD! I decided I was in the mood for some "pocket" potatoes on the way home, so I stopped to pick up some red potatoes and some garlic. I found some really nice-looking peaches as well, and decided I'd try a different spin on grilled peaches for dessert. I had zucchini and a lovely beefsteak tomato from a co-worker's garden hanging around the kitchen that I figured would make good sides.

For the pork chops, I wanted to keep them as simple as possible, so I tossed them with olive oil, salt, pepper, crushed garlic and rosemary, then put them on the grill. I've talked about "pocket" potatoes here before: sliced red potatoes, sliced garlic and thinly sliced onion tossed with salt, pepper and olive oil, all tossed together and sealed up in foil packets. They roast on the grill in the foil packets until done (usually about the same amount of time it takes the meat to cook). The zucchini was supposed to have some balsamic brushed on it, but I got involved in what I was doing and totally forgot! It came out rather bland and I'll try harder to remember next time...;)



The pork chops were nicely juicy and had a good sear, but they didn't really taste all that porky, if that makes sense. They were alright, don't get me wrong, but I was just dreaming of a nice porky pork chop, and these didn't quite do it. The pocket potatoes were great, the zucchini was ok, and the tomato was lovely!

For dessert, I split two nicely ripened peaches, pulled the pits out, and rubbed the cut surfaces with some thin slices of fresh ginger. I sprinkled the cut sides with brown sugar and put them on a well-oiled grill for a few minutes. When I flipped the peaches over to cook on the other side, I placed slivers of the fresh garlic in the middles where the pits had been. I generously sprinkled with more brown sugar and then shut the lid on the grill for a few minutes to give the sugar time to melt and caramelize some. Once the brown sugary was syrupy looking and a little caramelized, I pulled the peaches off the grill and served them with some whipped cream. They were far better than my first attempt at grilled peaches, though nowhere near ad decorative! I missed the balsamic reduction I made last time. I think that reduction paired with the peach with ginger and brown sugar from this iteration would be perfect. Next time!