Vanilla Pork Chops With Grilled Peach and Fennel Salad

The Washington Post, May 26, 2010

• • Course: Main Course

Summary:

Vanilla and pork are a surprisingly good match. The rich and complex aromas of the vanilla play off the fattiness of the pork.

The dish is completed with grilled peaches and a simple fennel salad. Add mashed potatoes or rice for a heartier entree.

2 servings

Ingredients:

• • 2 bone-in pork loin chops, each about 1 1/4 inches thick, 10 to 12 ounces each
• • 1 vanilla bean, cut in half lengthwise
• • Salt
• • Freshly ground black pepper
• • 2 teaspoons vegetable oil
• • 1 peach, cut in half and pitted
• • 1 large bulb fennel, trimmed and cored, cut or shaved into thin slices
• • 1 teaspoon tarragon leaves
• • Freshly squeezed juice from 1/2 lemon (1 tablespoon)
• • 2 tablespoons olive oil

Directions:

Rinse the pork chops and pat dry with paper towels.

Scrape the seeds out of the vanilla bean; cut the scraped bean into 1/4- to 1/2-inch pieces. Mix the vanilla seeds and bean pieces with salt and pepper to taste. Rub the mixture onto the chops. (The bean pieces will fall off during grilling but they help add more flavor.)

Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them so a portion of the grill does not have coals. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Brush the chops and the cut sides of the peach halves with the vegetable oil. Sprinkle with salt to taste.

Transfer the pork chops to the grill, placing them directly over the fire. Grill for 3 to 4 minutes on each side over direct heat, or until they have browned. After the chops are browned on both sides, move the chops to the cooler part of the grill. Cook for 5 to 6 minutes, until the pork reaches an internal temperature of 155 degrees. Place the peach halves cut side down on the grill on a cooler area of the rack. The peaches should grill for 6 to 7 minutes, until heated through. Transfer the chops and peaches to individual plates.

Combine the fennel, tarragon, lemon juice and oil in a mixing bowl. Season with salt to taste. Divide between the plates. Serve immediately.

VARIATION: To use a grill pan, heat the pan on high. Cook the chops as above, but wait until the chops are done to grill the peach halves.

Recipe Source:

From Gastronomer columnist Andreas Viestad.

710 calories, 48g fat, 13g saturated fat, 185mg cholesterol, 270mg sodium, 14g carbohydrates, 4g dietary fiber, 4g sugar, 55g protein.