Porkchops with Peaches and Bleu Cheese

June 23, 2015

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I have a confession to make- lately, things have been a little lack luster in my kitchen.  Maybe it was all of the stress and exhaustion coming forward from the end of the school year, maybe it was me wandering from my usual vision in the kitchen, maybe it was my neglected kitchen that desperately needed reorganized to optimize functioning within it… but whatever the case, I was in a food funk in a big way.  I was just feeling uninspired.

But yesterday, oh yesterday!  Summer showed up in all of her relaxing glory, and my funk faded away to a mere memory.  Light streamed into my kitchen in a way I hadn’t seen in weeks, and with it, a thousand ideas for sensational summer suppers.

I kicked it off last night with a mouth-watering dinner that goes back to my basics: Keep it vibrant, keep it quick, and understand that “less is more”.  And boy, did it deliver.  Let’s grill up some porkchops with peaches and bleu cheese!

You’ll need:
2 bone-in pork chops
1/2 cup honey
1/4 cup balsamic vinegar
2 TBSP olive oil
2 ripe peaches, halved.
Bleu Cheese Crumbles
Salt and Pepper to taste

For yesterday’s pork, I pulled out my favorite kitchen tool- my Calphalon grill pan.  You could do these chops on an outdoor grill with no problem, but for me, the grill pan was the way to go.  For starters, it was really hot outside, but I also knew that I could get these chops done from start to finish in less time than it would take to get the coals hot.  Seemed like a no brainer.

To start, you want to get your grill pan screaming hot.  I’m talking so hot that it’s smoking- steam the wrinkles out of your jammies HOT!   While waiting for your pan, let’s marinade those chops.  You’ll need to combine:

1/2 cup honey
1/4 cup balsamic vinegar
2 TBSP olive oil
pinch of salt
pinch of black pepper

Whisk this together in a bowl and pour over chops in a baking dish, turning them to coat all sides.  It should be noted that I used thin cut, bone in chops.  No special reason- they were just what was on sale and what I had in my freezer!  Use what you’ve got!

Spray your grill pan with some non-stick spray and throw those babies on!  Grill 2 minutes and flip.  Grill an additional 2 minutes.  I flipped again, once more for 30 seconds on each side, just to get those gorgeous grill marks that everyone loves.  Then I let them rest for a few minutes on a plate.    If using thicker cuts of chops, I’d grill them 5-6 minutes per side… if on a grill and not a grill pan, do 2 minutes on high direct heat, and then the remaining 3-4 minutes on indirect heat.  You want a good sear, but also don’t want to be eating shoe leather!

Next, spray your pan again, and throw your peach halves onto the grill, cut side down.  Grill for approximately 3 minutes, or until the flesh is slightly charred and you have gorgeous grill marks.  Remove and cut into wedges.

Arrange the peaches atop of the porkchops and sprinkle with bleu cheese crumbles.  Serve with a lightly dressed arugula salad, corn on the cob, or roasted fingerling potatoes.

Also- a few extra grilled peaches are delighful with a scoop of vanilla icecream and crumbled graham crackers!  Enjoy!

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