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Balmy breezes, dogwood blossoms, a sprinkling of green to brighten the gray. Spring is on its way, and that means it’s almost time to break out the grill and sample some lighter fare.
Grilled pork chops with bourbon-peach barbecue sauce offer a hearty main course with sophisticated flair – but without too much fuss. Tender spring turnip greens and potatoes complement the main course, and candied peaches over vanilla bean ice cream bring the meal full circle.
Grilled Pork Chops With
Bourbon-Peach Barbecue Sauce
Ingredients
3 lbs. boneless pork loin
1 tablespoon oil
Salt and pepper as needed
4 fresh peaches
6 ounces ketchup
4 ounces bourbon
1 ounce honey
1 teaspoon crushed red pepper
Procedure:
Clean and slice the pork into 6 pork chops. Season with
salt, pepper and a little cooking oil. Place wrapped in fridge. Peel and pit peaches, puree peaches until smooth and pass through a strainer, reserving juice. Place in sauce pot with crushed pepper and heat well. Add bourbon and allow to burn off, then add ketchup and honey. Allow to simmer for 5 minutes.
Remove chops and lightly mark on grill. Place in pan. Brush liberally with sauce and roast at 350 degrees Fahrenheit until chops reach 145 degrees internally.
Serve with additional sauce on the side.
Candied Peaches Over
Vanilla Bean Ice Cream
Ingredients
1/2 gallon vanilla bean ice cream
3 whole peaches, peeled and pitted
1 cup sugar
1 cup water
Bring water to a simmer and slowly whisk in sugar. Simmer
until mixture has thickened slightly. Slice peaches into equal wedges and add to simmering syrup until just softened. Remove peaches to cool and save syrup. Place 1 or 2 ice cream scoops in a dish and place 3 cooled wedges of peach on top. Drizzle 1 ounce of cooking syrup over ice cream and serve.
Procedure:
Bring water to a simmer and slowly whisk in sugar. Simmer until mixture has thickened slightly. Slice peaches into equal wedges and add to simmering syrup until just softened. Remove peaches to cool and save syrup. Place 1 or 2 ice cream scoops in a dish and place 3 cooled wedges of peach on top. Drizzle 1 ounce of cooking syrup over ice cream and serve.
Spring Potato Wedges
Ingredients:
Spring Potato Wedges
3 large russet potatoes, cut into wedges
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
4 ounces canola oil
Procedure:
Toss potatoes in all other ingredients and bake at 350 degrees until tender with a golden crust.
Spring Turnip Greens with
Pine Nuts and Spicy Peppers
Ingredients
3 bunches turnip greens, cleaned and trimmed
2 slices bacon
1/2 onion, diced
3 ounces toasted pine nuts
2 poblano peppers, diced
Salt and pepper to taste
Procedure:
Dice raw bacon and render the fat over low heat in saucepot. Add onion and sweat until translucent. Add poblanos and greens and sauté until greens are wilted. Cover with enough water to submerge. Add salt, pepper and pine nuts and simmer until greens are tender.
Recipes and food styling by Nashville State Community College Culinary Arts Program
Story by Rebecca Denton
Photography by Jeffrey S. Otto
