Posted: August 21, 2007 10:00 PM
Table Talk for August 21, 2007
Pork Chops with Peaches (From Grilling: Food Made Fast, a William Sonoma cookbook)
2 teaspoons ancho chile powder or other chile powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
4 bone-in, center-cut loin pork chops (about 3/4-inch thick)
2 large, firm-ripe peaches, halves and pitted
1. Prepare the grill Prepare a gas or charcoal grill for direct grilling over high heat. If using a gas grill, turn one burner on medium-low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.
2. Prepare the pork chops and peaches: In a small bowl, stir together the chile powder, the cumin, 3/4 teaspoon salt, and the garlic powder. Brush the pork chops on both sides with oil and sprinkle with the chile mixture. Brush the peaches lightly with oil. Set aside.
3. Grill the pork chops and peaches Lightly oil the grill rack. Place the pork chops over the hottest area. Grill until the undersides are seared with grill marks, about two minutes. Turn and grill about two minutes longer. Move the pork chops to the cooler area of the grill and cover. Grill until the chops feel firm and spring back when pressed in the center, six to eight minutes longer. During the last five minutes of grilling, place the peaches, cut side down, over the hottest area of the grill and grill until the undersides are seared with grill marks, about three minutes. Grill until heated through, about two minutes longer. Transfer the peaches to a cutting board and slice into thick wedges. Serve the peaches alongside the pork chops.
Amanda M. Faison
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