I look for every opportunity to cook on the grill. It keeps the kitchen clean and at this time of year, keeps the heat outside. This is a new favorite. I have been experimenting with grilling all sorts of fruits and vegetables and hit on this lovely combination. The only part of the recipe that has to be done indoors on the stove is creating the balsamic glaze. But, you can do that up to a day ahead and have it ready to go. I really like the sweet, yet tangy combination of this dish. It would be particularly good with mashed potatoes (to soak up all the lovely juices) but I just served it with fresh, barely steamed, sweet corn on the cob from the farmers market.
Grilled Balsamic Glazed Pork Chops with Onions, Peaches, and Beets
- 2 butterflied pork chops (each person gets 1 side), trimmed and separated
- 4 medium sized fresh beets, tops and bottom trimmed off, washed but not peeled
- 1 large red onion peeled, trimmed, and sliced in half (so you get two thick rounds)
- 2 ripe unpeeled peaches washed, halved and pitted
- 4 teaspoons olive oil
- 2 cups balsamic vinegar (cheaper works better here)
- salt, pepper, garlic, and oregano to taste
Heat grill to medium high. Put balsamic vinegar in a small saucepan, bring to boil then turn down to a high simmer. Leave at that temperature, uncovered, until ready to use. It will reduce to about 1/2 a cup and will be very thick and shiny. Rub peaches, onions and beets with olive oil and sprinkly with salt (on both sides). When grill is hot, put onions and beets on grill. Set timer for 10 minutes. Meanwhile, sprinkle each side of the pork chops with salt, pepper, garlic powder, and oregano. When 10 minutes is up, flip onions and beets and add peaches and pork chops to grill. Set timer for 5 minutes. Then flip peaches and pork chops. Set timer for another 5 minutes…then everything will be ready to come off the grill! Bring in on a platter with sides, pour most of the balsamic glaze over everything. Cover with foil and set aside to rest for 5minutes. To serve, slice onions and beets and peaches. Place a quarter of them on each plate and put one chop on top and drizzle with remaining glaze. Each serving is 6 points.