Glam Editor Blogs

It’s stone fruit season! Peaches, plums, nectarines, apricots and cherries. Stone fruit are wonderful eaten out of hand but you can also make cobblers or jam out of them. Another way to use stone fruit is with savory dishes. You can make chutney, salsa or a simple fruit relish.

Thanks to Nona Lim of Cook! for sharing this beautiful recipe which would be great for a romantic dinner for two. It uses plums, but experiment with other stone fruit if you like.

Cook! delivers fresh prepped ready-to-cook meal kits in the San Francisco Bay Area. Cook!’s mantra is that the ingredients must stay fresh for up to three days and that the recipes can be prepared – from start to finish – in 20 minutes. Whenever possible, they use local and organic ingredients and recyclable or reusable packaging. Everything comes with the kits so even if your kitchen is bare, you can have dinner on the table in minutes.

Grilled Pork Chops with Plum Relish
Serves 2

2 pork chops - 7-8 oz each, bone-in
2 teaspoons olive oil

Brine
3½ cups water
2 Tablespoons sugar
2 Tablespoons kosher salt

Plum Relish
(You can also substitute with nectarines when in season)

¼ teaspoon sea salt
¼ teaspoon pepper
¼ red onion
2 Tablespoons pine nuts
2  plums - the plums should be ripe but still slightly firm to the touch.
1 Tablespoon balsamic vinegar
½ Tablespoon honey
2 Tablespoon fresh basil

Preparation Instructions
Brine Pork Chops - Mix brine in bowl and submerge pork chops; cover and refrigerate for 4 hours or overnight.

Prepare Relish
1.    Toast pine nuts on baking sheet in 350° oven for 5-10 minutes; do not burn.
2.    Dice onions and shred basil.
3.    Heat heavy frying pan over medium heat
4.    Slice plums in half and remove pit. Brush plums with 1 tsp. olive oil and place cut side down in hot pan to grill until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer. When pan cools, wipe out any excess oil or plum with paper towel.
5.    When plums cool, into tiny cubes. Put them in a bowl and gently mix in the vinegar and honey. Add the onion, basil, pine nuts and season with salt and pepper and mix thoroughly. Set aside.

Grilling the Pork Chops
1.    Heat 1 tsp.  olive oil in heavy frying pan over high heat.
2.    Remove chops from brine, rinse and pat dry lightly using paper towel.
3.    Add chops to pan and cook for 2 minutes on 1 side.
4.    Turn over and cook for 1 minute.
5.    Reduce heat to medium (chops should continue to sizzle). Cook for 3-4 minutes on each side.
6.    If you have an instant read thermometer, you will know chops are cooked when the thermometer reads between 145° to 155°.
7.    Remove pork chops to serving dish and top with relish.

——-Amy Sherman

Technorati Tags: pork chop, grill, plum, relish, summer, recipe

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