I’ve been thinking about a pork chop paired with peaches dinner for quite a while now, but I rarely cook pork chops, so it wasn’t until last week when I was looking for another grilled dinner idea that I remembered about it. Since my fiance is supposed to have some minor peach allergy, I decided to substitute the peaches with some nice nectarines (freshly bought from the farmers market ;)). While a pan sauce could have been nice, it is harder to do when you grill on the patio far away from your stove, so I just went for a refreshing mango salsa as an additional side.
Ingredients (serves 2):
- 2 pork chops
- seasoning: salt, pepper, paprika, chili powder
- 2-3 nectarines, halved
- bourbon sauce: 2 Tb butter, 2 Tb bourbon, 2 Tb packed brown sugar, 2 Tb water
- 1/2 mango, diced
- 1/2 big plum tomato (or 1 regular sized one), diced
- 1 small jalapeño, diced
- 1/4 cup chopped cilantro
- juice from 1/2 – 1 lime
- 1 Tb chopped onion
- salt and pepper to taste
Wash and fully dry the pork chops. Rub them with your favorite seasoning. I just sprinkled them with sea salt, pepper, paprika and hot chili powder, and then rubbed the spices in. Pork in this country is not as flavorful as the grass-fed free-range daily petted Gigi (for some reason this is how most of our pigs were named year after year :-)) we used to eat back home, so I figured the pork chops would need a bit of kick from the spices. Chill until ready to grill or overnight.
For the bourbon sauce, start by melting the butter in a sauce pan on medium heat. Add the sugar, bourbon and water and stir until all the sugar is dissolved. You may want to boil the alcohol off if serving this to kids 🙂
Preheat grill to medium-hot. Oil the grill and sear the pork chops for about 3 min per side. Remove the pork chops and place them on the low heat side of the grill (for me, the bottom half, closer to me is very low heat, but you could choose to turn one of the burners off). Let them rest for 8-10min or until a thermometer reads 150 F. While the pork is resting, brush nectarines with the bourbon sauce and grill on both sides (~3 min per side) until soft. Serve with the pork chops and the salsa.
I have to admit, I was a bit nervous about cooking the pork chops. You don’t want to undercook them, but also you don’t want to get them very dry by overcooking them. Some articles recommended brining the pork chops overnight, but I didn’t have the time for that. Despite my fears, these pork chops turned out very moist and flavorful! All the components went together very well creating a deliciously refreshing summer dish! I may buy more pork chops from now on 🙂