Pork Chops with Charred Jalapeño & Peach Puree Recipe
This savory and sweet combination is best enjoyed outdoors with a cold beverage on a balmy summer evening. The puree is fantastic with a myriad of things - chicken, sandwiches, tacos, rice bowls, and so on.
Equipment
- 1 Blender Food processor will work as well
Ingredients
Pork Chops
- 4 pork loin chops
- 1 tbsp olive oil
- 1 tsp salt plus more as needed
- pepper
- cilantro (optional)
Charred Jalapeño & Peach Puree
- 2 peaches make sure they are very ripe - remove/discard pit and cut peach into chunks
- 2 jalapeños
- 1 shallot medium in size, peeled and roughly chopped
- 1 lime juice only
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp salt plus more as needed
Instructions
Charred Jalapeño & Peach Puree
- Heat oven to broil. Line a baking sheet with parchment paper and broil jalapeños until they begin to char at around 7-9 minutes (keep an eye on them as they will take on color quickly as they begin to char and you don't want to burn them).
- Set jalapeños aside until they're cool enough to handle. Carefully cut away seeds and stems and discard. Add jalapeño flesh to a small high powered blender or food processor with peeled and chopped shallot, peaches, lime juice, honey, olive oil and salt. Blend for 30-45 seconds or until puree is smooth. Season with more salt as needed.
Pork Chops
- Prepare grill by cleaning the grates and heating to medium-high heat - ideally 400-450F. Brush pork chops with olive oil and season with salt and a few cracks of black pepper.
- Grill pork chops directly over the heat, turning once halfway through, for about 10-12 minutes or until they reach 140F. They should have some beautiful grill marks on each side as well.
- Allow them to rest for a few minutes then slice and serve over peach puree and garnish with cilantro (optional).
