Grilled Pork Chop + Peach, Peppers and Mustard

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

The combination of pork, peaches and peppers is magical. A simple pungent mustard vinaigrette brings it all together for a wonderful meal worthy of summer.

Ingredients

4 bone in pork chops
Kosher salt to taste
4-5 peaches, halved and pitted
1/2 pound sweet peppers (look for gypsy peppers if possible)
Freshly ground black pepper

For the mustard vinaigrette

1 rounded tablespoon Dijon mustard
1 ½ tablespoons red wine vinegar or champagne vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, micro planned
Salt + freshly ground pepper
½ cup extra virgin olive oil

2 teaspoons fresh time, roughly chopped (optional)

Chef Tips

Any stone fruit works well grilled. You can opt for green beans in place of peppers as a substitute for peppers. Just follow the same method.

Preparation

Step 1 (prepare your grill)

Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames kissing it. To create a medium heat zone, nudge some of the embers 2 to 3 inches lower. Wipe the grates with oil to prevent sticking. Alternatively use a grill pan or cast iron pan.

Step 2

While the grill heats up. Season the pork chops with salt all over. Drizzle with a little olive oil to coat and set aside. Halve the peppers and remove any ribs and seeds. Toss with a some olive oil and season with salt and pepper. Repeat the same with the peaches.

Step 3

Grill the pork chops in your high-heat zone and cook for about 2-3 minutes without disturbing. Turn the chops 45 degrees and cook for another 2-3 minutes more. You’ll get those fancy restaurant quality grill marks. Repeat on the other side until the chops are cooked through; around 145F- 150F depending on how you like your pork cooked. Allow the pork to rest for about 10 minutes.

If you have space on the grill add the peppers and peaches as well. Grill until nicely charred on all sides. About 6-7 minutes. Halve each peach after it’s been cooked.

Step 4 (for the mustard vinaigrette)

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, garlic, salt and pepper. Whisk in the oil. Taste for seasoning.

Step 5

Place the chops on a large platter; scatter the peppers and peaches all over and drizzle with the mustard vinaigrette.