From October to April, I wait and wait and wait for summer to roll around, bringing its bounty of fresh fruits and vegetables with it. During those non-summer months, I rack up recipe after recipe I know I could make at any time, but should save for the times when the featured produce will be at its peak. This is one of those recipes and man, was it worth the wait!
The sweet, juicy, perfectly ripe peaches shined through in this fresh salsa, which doubles as a side dish here because of the generous amount it makes. As a bonus, the glaze and salsa are better when made a day ahead, so this could easily be a weeknight meal.
Glazed Pork Chops with Peach Salsa
adapted from www.williams-sonoma.com
Ingredients:
For the sauce:
3/4 c. orange marmalade
6 TBSP bourbon whiskey or peach nectar
4 TBSP white wine vinegar
1/4 tsp. salt
3/4 to 1 tsp. hot-pepper sauce
For the peach salsa:
1 green bell pepper, seeded and coarsely chopped
1/2 c. chopped red onion
1 jalapeño chilies, seeded and finely chopped
3 TBSP chopped fresh cilantro or mint
1 tsp. grated lime zest
2 TBSP fresh lime juice
1/4 tsp. ground ginger
salt and freshly ground pepper, to taste
4 boneless pork chops, each about 6 oz. and 3/4 inch thick
2 TBSP olive oil
salt and freshly ground pepper, to taste
Directions:
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1. To make the sauce, in a small saucepan over medium heat, combine the marmalade, bourbon, vinegar and salt. Bring to a simmer and cook, stirring often, until slightly thickened, 5 to 8 minutes. Stir in the hot-pepper sauce and remove from the heat. Use the sauce immediately, or let cool, cover and refrigerate for up to 24 hours. If refrigerated, remove from the refrigerator 30 minutes before using. Measure out 1/4 c. to use as a glaze for the chops and reserve.
2. To make the salsa, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest, lime juice, and ginger in a mdium bowl and toss gently to mix. Season with salt and pepper. Let stand at room temperature for at least 20 minutes and up to overnight before serving.
3. To cook the chops, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. If you do not have a grill, preheat a large saute pan and the oil over medium-high heat.
4. Brush the chops on both sides with the olive oil and season with salt and pepper. Brush the chops on both sides with some of the sauce. If cooking on the stove, brush the top of the chop with the glaze once you've laid it in the pan.
5. Grill the chops over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once and brushing with additional sauce, until cooked to your liking, 4 to 5 minutes per side for medium (slightly pink at the center and juicy). If cooking on the stove top, these times should remain the same.
6. To serve, spoon remaining glaze over the chops and serve with one-fourth of the salsa.