We're loving this super simple, late summer dish that is equal parts fresh and savory. You can make it in about half an hour for a quick dinner. We made ours for two servings, just multiply the ingredients as needed for more.
What you'll need:
- 2 Saddleberk Boneless Center Cut Chops
- 1 Teaspoon Olive Oil (plus a little extra for coating the chops)
- Salt and Pepper
- 2 Peaches, quartered and pitted
- 1 Tablespoon Real Maple Syrup
- 1-2 Teaspoons Balsamic Vinegar
- Fresh Basil for garnishing
To start off, you'll need to take your chops out of the fridge and let them sit for about half an hour. This allows the meat to come to it's final cooking temperature sooner and helps it cook more evenly.
Next you'll want to evenly and lightly coat the chops in olive oil. Now is the perfect time to season them. Good meat should only ever need to be seasoned in salt and pepper. Be generous and make sure the salt and pepper really stick to the chops. You can now set the meat aside.
At this point, you'll want to turn on your grill or stove top to a medium-high heat to get it hot.
Quarter and pit your peaches. Make sure they are ripe so they are the most flavorful! Throw them in a small bowl and add the maple syrup and the rest of the olive oil. Season them to your taste with some more ground pepper. Toss evenly to make sure all the peaches are perfectly coated.
Begin grilling your chops by placing them over the hottest part of the grill. Cook both sides evenly until they are golden brown, about 2 minutes per side. Reduce the heat a bit, and then cook both sides until the pork is firm and juicy, about 3-4 minutes per side. The recommended cooking temperature for fresh muscle cuts of pork cooked medium rare is actually 145 degrees (Fahrenheit). Use a meat thermometer to determine when the chops are done, and then let them sit for three more minutes to reach the perfect finish.
Now place your peaches over the direct heat and sear them until the sides are beautifully golden brown, this should take between 30-60 seconds total.
Plate your chops and drizzle with the balsamic vinegar. Garnish with the basil and serve immediately!