Grilled Pork & Peaches
Plus how to make it indoors if you don't have a grill
This dish is the summer version of an all-time classic pairing: pork chops and applesauce.
We’re making the most of a rich cut of pork by crusting it with slightly citrusy cumin seeds and grilling hot and fast with peaches and red onions. Fruit that’s *just* ripe (maybe day underripe) is best to hold their shape on the grill.
Serve it with a green, grain or lentil salad, or something more elaborate. The one pictured below crispy rice, kale, shaved cucumber, radish, snap pea and shallot with a dressing of coconut aminos, lemon, honey, ginger and garlic with roasted peanuts & toasted sesame seeds. To make crispy rice, spread day-old rice on a parchment-lined sheet tray, toss with a little oil and bake at 400F for about 40 minutes until crisp. You can also shallow-fry it on the stove, but I find the oven method is easier.
I made a quick yogurt sauce with some leftover pesto, lemon juice and a little salt but completely forgot to serve it with the meal pictured above. No one seemed to mind.