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CORIANDER-RUBBED GRILLED PORK CHOP WITH GEORGIA PEACH RELISH
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| Chef/Owner Chris Schlesinger |
| East Coast Grill and Raw Bar - Cambridge, Mass., USA |
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| Yield: 4 servings |
| Menu Price: $22.50; Food Cost/Serving: N/A |
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| Double thick pork loin chop or rib chop, 12- to 14-Oz | 4 each |
| Fresh cracked black pepper | 1/4 C, plus to taste |
| Old Bay seasoning | 2 TBS |
| Kosher salt | to taste |
| Peaches, ripe, grilled, medium dice | 4 each |
| Red bell pepper, small dice | 1/2 each |
| Green bell pepper, small dice | 1/2 each |
| Fresh oregano, chopped | 3 TBS |
| Orange, juice of | 1 each |
| Red wine vinegar | 1/3 C |
| Molasses | 1 TBS |
| Kosher salt | as needed |
| Coriander seed, cracked | 2 TBS |
| Instructions: |
| 1. Build a fire in grill, banking the coals up against one side, leaving at least 1/3 of the grill space without coals underneath. |
| 2. Rub pork chops with pepper, Old Bay seasoning, coriander seeds and salt. Grill over hot fire until golden brown, about 7 to 9 minutes per side. Move to less hot side of the fire and leave for 5 to 10 minutes until done. |
| 3. Mix peaches, bell peppers, oregano, orange juice, vinegar and molasses together. Add kosher salt and pepper to taste. |
| 4. Serve pork chop with relish. |