Wednesday, July 11, 2012

Grilled Peche Pork with Smoky Peach Salsa

One small silvery lining to the persistently dry and oppressive heat is that the local peaches this summer are fantastic. I bought a bunch of them at the West Chester Growers Market with the intention of making a peach lambic sorbet, but with the lambic sitting miles away in a Wegmans, yet to be purchased, and facing a fine stash of Festina Peche and some pork chops already in the fridge, my mind wandered to more savory applications. I still intend to make the sorbet down the line but I'm so glad I went the savory route this time.

Hate having to use flash...I promise it looked and WAS much more appetizing than it appears!

Grilled Peche Pork with Smoky Peach Salsa
Makes 2 servings 

*1 12 oz bottle of Dogfish Head Festina Peche
*Sprig of rosemary
*2 crushed cloves of garlic
*Sprinkling of salt and cracked black peppercorns
*Two bone-in, center cut pork chops
*2-3 fresh peaches, peeled, sliced in half and pitted
*1/2 small red onion, finely diced
*1 habenero or jalapeno, finely minced (wear gloves, y'hear?)
*1 large heirloom tomato or a couple Romas, seeded and diced
*2-3 large leaves basil, cut in chiffonade
*1 scant tablespoon EVOO
*Juice of half a lime
*1/2 teaspoon adobo sauce from a can of chipotles in adobo

After taking a healthy swig of the Festina, pour the rest of the bottle into a ziplock bag with the rosemary, garlic, and S&P. Marinate the chops within for at least 3-4 hours, turning the bag occasionally, before taking them out about 30 minutes before grill-time. Whisk the olive oil, the lime juice and the adobo sauce together. When your grill is coursing along at medium-high heat, brush the cut sides of the peaches with a bit of olive oil and place on the grill for a couple minutes. Remove, and then dice when cool. Combine the peaches, onion, tomato, pepper, and basil and then toss lightly with the vinaigrette and S&P to taste.

Pat the chops dry and grill them for about 6 minutes per side, depending on how thick your chops are and how hot the coals are. 

Serve with the salsa -or... the other household half requested a sauce instead of a red-onion-laced salsa, so I threw another peach on the grill and pureed it with some of his favorite BBQ sauce and a chipotle pepper in adobo, much to his relief. I dished out rosemary-roasted potatoes on the side, but these chops would also be nice with some sauteed fresh runner beans drizzled with balsamic, I think.

Note -  I strained and boiled down the leftover marinade, adding in squeezes of honey and a bit of balsamic vinegar, until it reduced to a thickish glaze to brush on the chops while grilling, but after tasting the BBQ sauce I made for the other household half, I think I'd brush that on next time instead. Feel free to try both!

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