Pork chops with grilled fruit

This recipe can be modified to fit your mood and the season. For example, other fruits such as apples, persimmons, pears or cherries also pair well with the pork.

Ingredients

4 (10- to 12-oz.) bone-in pork chops
3 cups chopped bitter greens, such as mizuna, kale, tatsoi or mustard greens
1 shallot, minced
4 tbsp. whole grain mustard
1 cup pork or chicken stock
1 tbsp. canola oil
2 ripe peaches, quartered
Sea salt and freshly cracked black pepper, to taste

Instructions

Grill method: Put greens, shallot, mustard and stock in a casserole dish. Set aside.

Season pork chops with salt and pepper. Place canola oil in a skillet over high heat. Sear chops on both sides until meat is caramelized.

Place chops in casserole dish and put on grill. Cook, uncovered, until juice simmers and chops reach an internal temperature of 139 degrees, about 10 minutes. Rest chops for 5 minutes.

Meanwhile, grill peaches. Serve chops garnished with peaches.

Pan method: Preheat oven to 400 degrees. Place canola oil in a skillet or sauté pan over high heat. Season pork chops with salt and pepper. Sear on both sides until meat is caramelized.

Remove chops and place in an ovenproof dish with peaches. Bake until chops reach an internal temperature of 139 degrees, about 12 to 15 minutes.

Meanwhile, using the same pan on low heat, sauté shallot and greens until wilted. Add stock and simmer until thickened, using a wooden spoon to scrape bits off pan to incorporate into sauce. Add mustard and season to taste.

To serve, place greens on a platter, drizzle with mustard sauce, place chops on top and garnish with peaches.

Serves 4

Photo: © 2022 Applemoon Photography