- 4
Ingredients
- 4 double-cut pork chops
- 1/2 cup kosher salt, plus more to taste
- 1/4 cup sugar
- 4 fresh peaches, halved and pitted
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper
- best quality balsamic vinegar
- 1 head of garlic
- 2 tbsp plus 1/4 cup extra-virgin olive oil
- salt and pepper, to taste
- 3 salt-packed anchovy fillets, rinsed
- 1 lb broccoli rabe, trimmed
- pinch hot pepper flakes
Preparation
Step 1
COmbine 2 qts water, salt and sugar. Mix well and add the pork chops. Brine in refrigerator overnight.
Make the broccoli rabe:
Preheat oven to 400. Remove first few papery layers from garlic and drizzle with 2 tbsp oil. Wrap tightly in foil and roast for 40 minutes in oven. Remove from oven and seperate cloves. Reserve half of the cloves whole, and squeeze the garlic out of the other half, into a small bowl. Add anchovy fillets to the bowl with garlic and smash together.
Bring a large pot of salted water to boil. Blanch the rabe for 3 minutes then shock in ice water. Drain and squeeze excess water out. Roughly chop the rabe and set aside.
In a saute pan, heat 1/4 cup oil over high heat and stir in the garlic/anchovy mixture. Cook for 2 minutes, then add rabe, a pinch of chile flakes, and the remaining whole cloves. Saute over high heat until the rabe begins to brown. Season and set aside.
Make the pork chops:
Prepare grill. Brush chops and peaches with oil. Season with pepper and salt, to taste. Place chops on the hottest part of the grill and cook for 5 minutes. Flip and cook for 5 minutes more. While the second side cooks, grill peaches until lightly charred.
Place a mound of rabe on each plate, top with one chop, garnish with peach halves and drizzle with your best balsamic vinegar.