Grilled Pork Chops with Peaches and Rocket
Barbecued pork chops cooked over direct heat until juicy, served with charred sweet peaches and a balsamic-dressed rocket salad. A warm composed plate that is high in protein and not spicy.
- Total
- 27 min
- Prep 10 · Cook 14 · Rest 3
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Resting meat
- Savory
- Barbecue
Instructions
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Heat the barbecue to medium-hot, about 200°C, with the lid closed. Pat the pork chops dry with paper towel and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
~8 min
Patting meat dry removes surface moisture so it browns instead of steaming, and salting early seasons the meat.
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While step 1 cooks
While the barbecue heats, halve the peaches and twist out the stones. Whisk 2 tbsp balsamic vinegar, 2 tbsp olive oil, the remaining 1/4 tsp salt and 1/4 tsp black pepper in a small bowl to make the dressing.
~4 min
Whisking vinegar and oil into a dressing creates a temporary emulsion that coats the leaves evenly.
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Brush the peach halves with a little of the dressing. Place the pork chops on the grill over direct heat and cook 4 minutes. Turn the chops, add the peaches cut side down, and cook 4 more minutes.
~4 min
Direct high heat browns the pork and caramelises the peaches' cut faces for deeper flavour.
Grill the peaches cut side down first: the flat face caramelises and holds its shape instead of turning to mush.
Grilling Grill over direct heat for a good char, then move to a cooler zone to finish. Watch for flare-ups and use tongs to turn, not pierce.
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Turn the peaches once and grill 2 minutes more, until lightly charred and tender. Move the chops to a cooler edge of the grill and cook 2 minutes more, until an instant-read thermometer reads 63°C in the thickest part.
~4 min
Pulling pork at 63°C and resting it lets carryover cooking finish it without drying out.
Pork chops are lean and dry out fast, so pull them at 63°C and let the 3-minute rest carry them to a juicy finish.
Grilling Grill over direct heat for a good char, then move to a cooler zone to finish. Watch for flare-ups and use tongs to turn, not pierce.
-
Transfer the pork chops to a board and rest 3 minutes. Cut the rested chops into 1.5 cm slices.
~3 min
Resting allows juices to redistribute so they stay in the meat instead of running out when sliced.
Resting meat Rest meat off the heat so juices redistribute and the temperature equalises. Cutting too soon lets juices run out and dries the meat.
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Spread the rocket on a platter, lay the sliced pork and grilled peaches on top, and spoon over the remaining balsamic dressing.
~2 min