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Something different for those pork chops hitting the grill

As I write this, I have to say that I feel like summer is slipping away. Last weekend we had a fabulous time up at our little getaway place – after our family being under the weather for over a week, it was a welcome change. The sun glistening over the water is always a beautiful sight.
We are in our first year of having a home away from home. Inevitably, this is a bit like catering as there is always some sort of improvising when it comes to the menu. We wash enough dishes at work so if I can avoid doing them on my time off I will! I’m not a fan of disposable, so china it is, but if I can figure out a way to avoid scrubbing a pan or pot, I will make it happen. Our BBQ at the lake doesn’t have a burner for the pot, therefore the improv started from there. Fresh-from-the-farm sweet corn, potato and roasted peaches with pistachio, all done in foil right on the grill, along with lovely pork chops.
Ron and I miss these kinds of dinners, the ones I used to make BK – before kids. I can only get away with them once in awhile, but they are savoured once the food graces the table.
Thankfully peaches are a family favourite. I literally just went through the cupboard for this recipe and the market for the produce is always the jumping-off point. We always have the rub on hand: we make it in the store and it goes with almost any protein. There was no plan, menu or real thought process, but that is what a bit of relaxation and reflection does for the soul. Enjoy the rest of your summer and happy cooking.

Maple-rubbed Pork Chops with Roasted Pistachios and Peaches

4 hormone-free pork chops, centre cut

1 tsp salt
1/2 tsp ground black pepper
1 tsp dried thyme
1 tsp cumin
1 tsp chili powder
1 tsp ground cinnamon
1/2 cup maple sugar

Peach Topping:
4 freestone peaches, slightly firm
Juice of 1/2 a lime, squeezed
1 tsp white balsamic vinegar
1 small orange, cut in half
2 tbsp olive oil
2 tsp maple syrup
Sea salt and pepper to taste
15 green roasted pistachio nuts, shells removed

Pat dry pork chops. Combine ingredients for the rub in an airtight container. Sprinkle over the chops;
Place pork chops on the grill on low temperature. Grill until cooked, about 18 minutes, flipping halfway. Allow the chops to rest 5 minutes before serving;
Wash peaches well and lay out a large piece of foil on the counter. Slice peaches into wedges and add all other ingredients to half of the foil. Fold the other half over the peaches to cover them, seal all the edges by folding the foil up twice. Then place on the grill on low for approximately 15 minutes;
Place peaches over the chops and serve.

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