GUEST RECIPE: JESSIE WOODWARD
I don’t know about you, but during the hot steamy months of summer, I surely don’t feel like cooking inside. So, I turn to our trusted grill to cook our farm-fresh meals.
As a home-cook, I feel as if it is very important to establish and nurture relationships with local farmers. Whether it’s a farmer who harvests produce or a farmer that harvests meat, I believe that these relationships are harmonious to creating delicious food. Knowing where my food comes from is important to me!
This recipe is one that I make often after coming home from the farmers market on the weekends, as it’s super simple to put together and created with seasonally fresh produce.
I purchased these bone-in pork chops from a local farm in rural Iowa – Luna Valley Farm. The love that goes into these animals is shown (and tasted) in the meat, especially in the marbling… making them the perfect summer meal choice for cooking them in my Smithey on the grill!
what you need
2 thick-cut bone-in pork chops
1 small pineapple, cut into rings
3 small different colored bell peppers
1 red onion, halved
1 lime, halved
2 tablespoons neutral oil, divided
2 tablespoons butter
1/2 cup cilantro, chopped
Salt your pork chops generously 1 to 3 hours prior to cooking and allow them to come to room temperature. This is important for seasoning the meat from the inside out and creating a tender, juicy piece of pork
Heat your grill to medium-high with the lid open and your cast iron skillet toward the hot side of your grill
Once the skillet is hot, add 1 tablespoon of oil and allow it to get hot enough so that you can see ripples in the oil.
Meanwhile, in a large bowl add the bell peppers, onion, and jalapeño with 2 teaspoons of olive oil and a pinch of salt, toss to coat. Brush the pineapple with the remaining 1 tsp of oil. Add the vegetables, lime, and pineapple to the grill allowing them to slightly char on the outside and turning every minute or so. It should take about 5 minutes to cook the veggies and caramelize the pineapple. Once done, add back to the bowl and set aside.
Once the skillet is hot enough, add the pork chops. They should sizzle when they hit the skillet. It’s important to not mess with them to allow a deep golden crust to form on the outside. Cook 4-5 minutes on the first side.
Flip the pork chop and cook for 3 minutes. Add the butter, and baste the pork chop for 1-2 minutes or until the internal temperature reaches between 140-145 degrees. The time will vary depending on how thick the chops are! Remove and let rest for 15 minutes.
Meanwhile, chop the cooked veggies into small bite-size pieces and dice the pineapple. Add them back to the bowl, squeeze the grilled lime over top, add the cilantro and a pinch of salt - toss to combine.
Top the pork chops with the salsa and serve!
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Smithey Ironware Company, LLC
1175 Machinist St 43A
Charleston, SC 29412