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What happened to my pork chops and applesauce?

August 20, 2010

Other day, I was at the market and saw these beautiful bone in pork chops and I was immediately inspired to pick them up. Thick cut bone-in pork chops are one of my favorite things to cook as they are tasty and can be cooked in a number of different ways – grilled, pan roasted, fried, baked, etc. And because it has the bone, the chop remains very juicy.

The traditional pairing is pork chops with applesauce, but given the bounty of peaches that we’ve been having at the house, I thought a peach relish would be really tasty. So I grilled the peaches and mixed them with onions, balsamic vinegar, and mint to offer a great combination of flavor with the pork chop.

I really, really wanted to grill this pork chop, but because of all the rain we’ve been having, I went with the pan roasting technique.

Pan Roasted Pork Chops with Grilled Peach, Balsamic, Mint Relish (serves 2)

3 T smoked paprika

1/2 cup freshly squeezed orange juice (you can also add the zest from the oranges you squeeze)

1/4 cup olive oil

1 T freshly ground black pepper

2 bone in, thick cut pork chops

1/2 lemon, thinly sliced

1 T butter

1 peach, split in half, pit removed

1/4 red onion, thinly sliced

2 T balsamic vinegar

3 T freshly chopped mint

1/2 T extra virgin olive oil

Kosher Salt

Combine the smoked paprika, orange juice, zest, olive oil, and black pepper together and pour it over the chops. Let it marinate overnight.

Put a little bit of oil on the peaches and if you have a grill on, go ahead and grill them until they get some nice marks, but are still a little bit firm. If you don’t have a grill, just cook them quickly in a fry pan to get some color on the outside. Once the peaches are cooked, dice them up and combine with the red onion, vinegar, mint, and olive oil. Season with salt.

Preheat the oven to 450 degrees.

Now, it’s time to cook the chops. Get a big fry pan or saute pan and put it over high heat. You need not add oil to the pan because your chops have marinated in quite a bit of it. Season the chops with salt and lay them down in the pan. After about 2 minutes, check the pork, it should be nicely caramelized on one side. If it is not brown enough, let it keep cooking. If it’s nicely brown, flip it over. Once you flip it, add the butter and the slices of lemon to the pan. Tilt the pan a little bit towards you so the fat collects at the bottom. Get a spoon and use that fat to baste the chop.

After about 2 minutes, throw your pan in the oven for about 5-7 minutes. You want the pork to reach an internal temperature of about 145 degrees.

Let the pork rest for about 5 minutes. Then, plate it up with some of the grilled peach relish on top.

Oh, it’s time to dig in!

Hope you all enjoy this dish! The relish is very versatile – you can put it on pork, chicken, or even fish. My mom ate it with tortilla chips and loved it.



3 Comments leave one →
  1. August 20, 2010 3:06 PM

    this looks DELICIOUS! great photos v!

  2. August 20, 2010 7:52 PM

    It looks yummy yummy. Shame on you for eating alone.

  3. Rajiv permalink
    August 21, 2010 1:19 PM

    That relish looks phenomenal!

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