Grilled Pork Chops With Peaches And Pole Beans
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Vegetable Oil2 tbsps
Dijon Mustard2 tbsps
Garlic (minced)1 cup
White Wine Vinegar4 tsp
Kosher Salt (plus more)Directions:
1
Combine 1/2 cup olive oil and vegetable oil in a measuring cup
2
Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl
3
Slowly whisk oil mixture into herb mixture until creamy
4
Season to taste with pepper
5
Transfer about 1/4 cup dressing to a small bowl; cover and chill
6
Season pork chops with 4 teaspoons salt
7
Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute
8
Seal bag; chill for at least 4 hours and up to 24 hours
9
Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes
10
Drain; transfer to a large bowl of ice water to chill
11
Drain beans; pat dry
12
Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper
13
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high
14
Remove pork chops from bag, scraping off excess dressing
15
Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total
16
(Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly
17
) Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt
18
Toss to coat
19
Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes
20
Transfer pork and peaches to a cutting board; let pork rest for 10 minutes
21
Slice peaches
22
Carve bones from pork and thinly slice meat
23
Serve pork and peaches with bean salad
24
Combine 1/2 cup olive oil and vegetable oil in a measuring cup
25
Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl
26
Slowly whisk oil mixture into herb mixture until creamy
27
Season to taste with pepper
28
Transfer about 1/4 cup dressing to a small bowl; cover and chill
29
Season pork chops with 4 teaspoons salt
30
Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute
31
Seal bag; chill for at least 4 hours and up to 24 hours
32
Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes
33
Drain; transfer to a large bowl of ice water to chill
34
Drain beans; pat dry
35
Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper
36
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high
37
Remove pork chops from bag, scraping off excess dressing
38
Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total
39
(Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly
40
) Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt
41
Toss to coat
42
Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes
43
Transfer pork and peaches to a cutting board; let pork rest for 10 minutes
44
Slice peaches
45
Carve bones from pork and thinly slice meat
46
Serve pork and peaches with bean salad