Empty My Fridge
Grilled Pork Chops with Grilled Peaches
Ingredients
- Pork chop4
- Peach4
- Avocado oil1 tbsp + ⅓ cups
- Lemon5 tbsp
- Mustard1 tbsp
- Dijon mustard1 tbsp
- Thyme1 tbsp
- Maple syrup2 tbsp
- Whisky2 tbsp
- Salt2 tsp
- Black pepper · ground
- Garlic5
- Arugula8 cups
- Olive oil2 tbsp
Instructions
- Put the lemon zest, about 3 tablespoons lemon juice, mustards, thyme, maple syrup, bourbon, salt and pepper into a bowl. Grate or press in the garlic. Whisk in the avocado oil last until well combined.
- Put the pork chops in a zip-top bag, pour in the marinade, seal and press out the air, then massage the marinade over the chops. Refrigerate for at least 1 to 2 hours, or overnight.
- Preheat the grill to 500°F–550°F for at least 15 minutes, until the grates are very hot.
- Quarter 4 to 5 peaches, brush them with avocado oil and grill them, turning after 4 to 5 minutes. Remove them once cooked.
- Grill the pork chops, spaced 4 to 6 inches apart, turning every 5 minutes, until the internal temperature reaches 140°F. Thickness and bone-in or boneless affect timing.
- Rest the chops on a wooden board for at least 15 minutes before serving.
- Put the arugula in a large bowl, squeeze over a few tablespoons of lemon juice, drizzle with olive oil and season lightly with pepper. Toss, then divide among plates.
- Top the arugula with the chops, whole or sliced, and serve with the grilled peaches.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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