Pork Chops with Grilled Stone Fruit
The pairing of grilled pork and stone fruit is a sweet-and-savory match made in heaven. You’ll find Niman Ranch pork chops, along with organic plums and pluots in our weekly sale from August 5th – 11th, so it’s a great time to fire up the grill and give this dish a try. The sale also features organic french couscous, which can serve as a perfect base upon which to lay your grilled chop, topped with grilled stone fruits, whose sweet and smoky juices create a perfect sauce to help bring all the flavors together.
Remove pork chops from the fridge at least 30 minutes prior to grilling. Pat them dry with a paper towel. Prepare a medium-hot fire for indirect grilling in a charcoal or gas grill; the temperature inside the grill should be 350° to 375°F. Brush and oil the grill grate. If using a charcoal grill, bank the hot coals to one side, creating a hot side of the grill and a cooler side of the grill. If using a gas grill, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Place the chops over the direct-heat area and sear, turning once, until nicely grill-marked on both sides, 2 to 3 minutes on each side. Move the chops to the indirect-heat area, cover the grill and cook until the chops are somewhat firm to the touch (4-7 minutes or until a thermometer reads 145° in the thickest chop). Transfer the chops to a platter and let rest for 10 minutes. Meanwhile, brush the cut sides of the fruit halves with oil and grill over the direct-heat area until nicely grill-marked, about 2 minutes on each side. Serve the pork chops over couscous with the grilled fruit on top. A sprinkling of fresh herbs over top makes a nice garnish.