Heat a grill to hot. Brush the pork with olive oil and season with salt and pepper. Grill for 4 to 5 minutes on each side. The outside should be charred , but the meat should be light pink in the middle. While the chops cook, brush the peach halves with oil and add them to the grill, cut side down. Grill for 5 minutes or until soft.
Remove, slice, and toss with the pine nuts, onion, blue cheese, and vinegar; season with salt and pepper. Top each chop with half of the peach mixture and serve. Preheat grill. Brush pork chops with olive oil and season with salt and pepper.
Grill for 4 to 5 minutes per side; chops should be lightly charred but not burned. While chops cook, brush peach halves with oil and put on grill facedown. Remove, slice and toss with pine nuts, onion, blue cheese and vinegar.
Add salt and pepper to taste. Top each pork chop with half the mixture before serving. Remove pork chops from marinade, discarding marinade. Grill pork chops about 10 minutes, flipping once, or until internal temperature reaches 145 degrees. Meanwhile, coat peach halves with olive oil and season with salt and cracked black pepper to taste. Grill peaches just until grill marks appear.
Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion, basil and pine nuts and season with salt and pepper. Serve the pork chops topped with the relish. Turn oven onto broil.
In a large, oven safe skillet, heat olive oil over medium high heat. Pat pork chops dry and season with salt and pepper on both sides. Add chops to skillet and cook 2-3 minutes per side, until temped at 145°F. Remove to a plate to rest and cover with foil.
Lightly oil the grill grates or pan, add the pork chops, and grill until charred and just cooked through, 7 to 8 minutes per side. Let rest on a platter for a few minutes. Meanwhile, in a medium bowl, toss together peaches, red onion, and 1 tbsp olive oil until coated. Season with salt and pepper. Reduce the heat to medium.
Let the peaches cook for two minutes, then flip and cook for about a minute on the other side. Divide the greens and avocado slices between two plates. If desired, drizzle with a little olive oil and/or vinegar and sprinkle with salt and pepper.
Serve each pork chop and peach half hot alongside the greens and avocado. Baked pork chops with peach salsa – Yes, you can totally bake the pork chops instead of grill them. Simply season them and bake them in the oven at 400 degrees Fahrenheit for 15 to 20 minutes. Or until the internal temperature of the pork chop reaches 145 degrees Fahrenheit.
No need to grill the fruit. Simply peel, blend in food processor, and serve. In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. It'll make just over 1 cup of marinade. Reserve half the marinade, set aside. Pour the other half of the marinade over pork chops and marinate for at least 10 minutes.
Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade. While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork.
Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche, butter, crumbled cheese, chopped peppers, and half the spice blend . Using a fork or potato masher, mash to your desired consistency.
Drizzle with olive oil and season with salt and pepper to taste. Cover to keep warm. Cook the raisins, wine and 2 tablespoons water in a small saucepan over medium heat. Stir occasionally and cook for 5 minutes.
Remove from heat and cool slightly. Add the vinegar, oil and parsley. Stir in the peaches and add salt and pepper to taste. Set aside while grilling the pork chops. Add the nectarines cut side down to the pan and cook until seared and golden brown, about 2 minutes. Turn fruit and continue the cooking process, searing all sides of the nectarines until golden on all sides.
Remove to a plate and top each half with some blue cheese, a drizzle of honey, basil, almonds and black pepper. Serve alongside pork chops. Add peaches to sheet pan. Turn oven to broil and raise the rack to upper ⅓ of the oven. Add peaches to the baking sheet and toss in the pork juice.
Sprinkle with a little salt and pepper, then return to the oven. Cook for 3 to 5 minutes, or until chops are cooked through. Pork is safe to eat when the internal temperature is 160 F. Pull them out when they get close; they'll continue to cook for a few minutes once removed. Pull them out when they get close; they'll continue to cook for a few minutes once removed.
Roast for 8 minutes. Combine mustard, garlic and ¼ teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.
Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender. Preheat a grill to high and oil the grates. Remove the steak from the marinade and pat dry. Sprinkle with the salt and pepper and grill until 130°F.
For medium rare, 3-4 minutes per side. Remove to cutting board and let rest 5 minutes. Slice the steak against the grain into thin strips and transfer to a platter. Top with the arugula and tomatoes, drizzle with additional olive oil, sprinkle with salt and pepper and serve with the lemon wedges.
Add onion to skillet and cook until softened, 5 minutes. Add garlic, thyme and tomato paste and cook 30 seconds. Stir in wine and scrape up any browned bits on the bottom. Pour into slow cooker. Cook 5 minutes longer on high and season with salt, pepper and cayenne.
If soup is too thick stir in water to loosen it and serve. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Place garlic, potatoes and onions on rimmed baking sheet.
Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender. Push bacon to side of the skillet and add the chops. Sprinkle chops with salt and pepper.
Cook chops for 3 to10 minutes or until lightly browned and internal temperature on a thermometer reads between 145 degrees F. And 160 degrees F. After grilling, sweeten up the fruit with some brown sugar. What I like to do is add feta or goat cheese.
Both cheeses typically hold their shape and won't ooze out all over. To serve, give the grilled peaches or nectarines a drizzle of honey and sprinkle with a a bit of freshly ground black pepper. Balsamic glaze is also a nice pairing for peaches and nectarines. In a large heavy saucepan or Dutch oven over medium-high heat, add oil. When oil is shimmering, add onion and jalapeno.
Cook until tender, using a wooden spoon to stir occasionally, about 3 minutes. Add the garlic and cook for another minute. Stir in the peaches and remaining ingredients. Bring to a boil and reduce to a simmer. Cook uncovered, stirring occasionally, until sauce has thickened and flavors meld, about 20 minutes.
Using a hand blender, puree sauce smooth. Taste and adjust seasoning with salt and pepper. In a small bowl, combine the lemon juice, red onion and olive oil and season with salt and pepper. Sprinkle the steak liberally with salt and pepper. Remove the brisket to a cutting board, cover with foil and let rest 15 minutes. At the same time, with a slotted spoon, transfer the carrots and onions to a large serving platter and cover to keep warm.
Simmer the braising liquid until slightly reduced, about 5 to 6 minutes. While the sauce is simmering, chop together the garlic, parsley and zest until very finely chopped. Season parsley mixture with salt and pepper. Rewarm the bacon in the microwave on high for 30 seconds. Place pork chops in the hot grill pan and sprinkle generously with salt and pepper. Cook pork chops for about 6-7 minutes per side.
The meat should be light pink on the inside when done. If using a meat thermometer, cook until chops register at 150 degrees F. While pork chops are resting, heat up a grill on medium heat. Mix the scallions, shishitos, and peaches in a bowl with the remaining 2 tablespoons of olive oil, and 1 teaspoon of salt. When the grill has come to temperature, grill the vegetables and fruit until they have some char, then remove. For the pork chops, heat an oven to 400F, then heat a large oven-proof pan over high heat.
Add 2 tablespoons of olive oil to the pan then add the chops and cook for about 4 minutes on one side or until golden brown. Flip the chops and then add the butter, thyme, and garlic, and place the pan in the oven. When I make a fruit salsa, I like to dice the fruit I'm using very small. I then add the fruit to a bowl, and top with an acid, like lemon or lime juice or a light vinegar such as red wine. Add in salt if you like, plus some fresh herbs, like cilantro, basil, rosemary, mint, or thyme. You can also add olive oil, salt, pepper, ginger, vanilla, or nuts like slivered almonds or pine nuts.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork.
