Once in a while, I attempt to make pork chops without some kind of fruit concoction to go with them. It’s possible, I’ve done it. It’s fine. But I’m never quite as satisfied as when I have that classic combination of pork chops and fruit. Of course apple sauce is the most classic example, and one of my favorites. It is my go-to during the late fall and winter months, when apples and pears are where it’s at.
But I’m 100% anti-apple in the summer. I know, it sounds harsh, but hear me out:
First of all, they’re a fall crop. Those apples you see in stores in July? They’ve either been stored for damn near a year, or shipped from far far away. I’m not being an “eat local” snob here, really. I’m being a good old fashioned food snob. I have bitten into apples that I picked myself, and I have bitten into apples that are on supermarket shelves in July. They are two very different things. And yes, apple sauce that is jarred when the apples are in season is still delicious in July. But it’s the summer, and I LOVE summer fruit. I’m not wasting any fruit consumption on apples until it’s Autumn, and that’s that.
The slaw that tops these thick, juicy, bone-in pork chops is simple to prepare, and good practice for improving your knife skills. To get even matchstick cuts from the stone fruit, slice 1/8 inch slices from barely ripe fruit, stack them, and slice 1/8 inch slices across. Make sure, as always, that your knife is sharp!
Grilled Pork Chops with Stone Fruit Slaw(serves 4)
For the Chops:
4 bone-in pork chops, about 1-1.5 inches thick
(preferably pasture raised- I get mine from Fallon Hills)
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
For the Slaw:
1 pound assorted firm stone fruit (peaches, plums, apricots, etc)
1/4 teaspoon ground chipotle powder (or to taste, this amount will give it a good kick)
1 teaspoon lime zest
1 teaspoon lime juice
pinch sea salt
- Preheat your grill to medium-high heat and remove your pork chops from the fridge.
- Combine the teaspoon of salt, cumin, coriander and paprika in a small bowl and stir to combine
- Divide the spice rub among the chops, making sure to coat both sides.
- Grill chops for about 5 minutes on each side, or until almost cooked through.
Alternately, if you don’t have a grill, Heat a large skillet over medium-high heat and add your preferred cooking fat (lard would be a good choice here) Sear the chops for 5 minutes on each side, or until almost cooked through.
- Remove to a plate and cover loosely with foil, allowing them to rest for 10 minutes.
- Meanwhile, prepare the slaw: Julienne fruit and place in a medium bowl. Mix in the chipotle powder, lime zest, lime juice, and a pinch of salt. Stir to combine.
- Serve the chops topped with the slaw, or alongside for guests to help themselves.
I love the simplicity of this slaw, especially when stone fruit is at it’s very best. But feel free to add sliced green onions, grated ginger, toasted sesame oil, or other spices if you wish.
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