July 18, 2010

Grilled pork and stone fruit with a balsamic, honey, and black pepper glaze

Stone fruits have arrived here in western New York! My husband has been bringing home bags of peaches and plums from a farm stand near his work and he just got the first apricots the other day. I decided to incorporate some of these fruits into a savory dish. It worked out very nicely. We got some heritage hog pork from the farmer's market in the morning and grilled it up along with some of the fresh stone fruit for a delicious, local meal. Along side of that we had some locally grown rainbow chard that was sauteed with garlic, onions, and some red pepper flakes. It was all very tasty! This recipe serves two (with some extra glaze) and can be easily adjusted to serve more by grilling up more pork and fruit.

Grilled pork and stone fruit
2 pork chops of your choice
2-4 ripe but firm peaches, plums, and/or apricots, sliced in half with pit removed
Olive oil
salt and fresh cracked pepper to taste

Balsamic, honey, and black pepper glaze
about 1/4 to 1/3 cup good quality balsamic vinegar
1-2 tablespoons honey
about 1/4 teaspoon fresh cracked black pepper

Pre-heat you grill or grill pan. In a small sauce pan, combine all the glaze ingredients and warm over medium heat. Stir occasionally until it comes to a boil, then reduce heat to simmer. Taste the glaze at this point and add more ingredients if you want it sweeter, or a bit spicier, etc. Continue to cook, stirring occasionally until it reduces by half and become thick.

While the glaze is reducing, grill up your pork chops and fruit. Season both sides of the pork with salt and a small amount of pepper (remember, it is also in your glaze). Make sure to oil the grill so that the fruit doesn't stick. Grill the pork. When you flip the pork, add the fruit to the grill cut side down. You can rotate the fruit and pork if you want criss-crossed grill marks. Flip the fruit to the skin side after the cut side gets grill marks and begins to caramelized. Cook the pork to your desired done-ness and cook the fruit until it begins to get soft (you want it to stay fairly firm).

Place the pork and fruit (cut side up) on your plates. Pour some glaze on top making sure to get it in the holes of the fruit.

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