This post was originally posted to my former blog September 2010
It deeply saddens me to say goodbye to the summer, which I suppose is a testament to how great this summer was to me. In order to soften the blow a little, I planned a special end-of-summer meal to be carted over to our neighborhood park. We wanted to salute the summer over grilled eats and a meal around the picnic table. Everything’s just a little bit more enjoyable over a good meal.
This meal in particular was a stretch for me because I made [brief pause for dramatic effect] pork chops. I cooked it. I ate it. I even liked it. This is significant as I’ve had it out against pork since I was about 8 years old. I have a distinct memory, which I’ll spare you the details of, where it ended in me declaring to the world: “I’ll never eat pig again!” And I didn’t. I had a bevy of reasons I wouldn’t eat it, and for about 16 solid years I stuck to my guns. I saw no pork. I cooked no pork. I ate no pork.
Sadly, my mister totally digs on pork and has long requested I reconsider my whole hog avoidance. That I please give pork a chance. Happy Labor Day to him.
As I was planning out the meals for the week I came across this absolutely lovely farm stand on Valmont and 75th in Boulder, called Munson Farm. They were selling local peaches the size of softballs and the freshest ears of corn I’ve ever seen in real life. Once I loaded up entirely too much of each, all I needed was a good meat to round out a delicious summer meal. Well, lucky Mister, pork chops were on sale and I was feeling courageous.
Pork Chops w. Blue Cheese, Grilled Peaches + Corn on the Cob
This recipe was not only delicious but also easy to tote over to the park for a picnic. Add 5 bonus points.
2 pork chops; we opted for smaller sized chops for the budget… and my deep-seated fear of hating this dinner
Roughly 3 TBSP Stoneground or dijon mustard (eyeball it)
2 C water
Salt and pepper to taste
Blue cheese to taste; I used Salemville Amish cows milk
2 ears of corn
1 giant peach (a la James)
Rinse the pork chops under cool water and set aside. In a large bag, combine the mustard, water, salt and pepper. Once you have your desired consistency and flavor for your brine*, place the pork chops in the bag and seal.
Place in fridge for 2-4 hours to chill and allow the flavors to fully marry. Place the bag in a baking pan in case the zipper lock gives way- unless, of course, you like to live dangerously.
Heat up a greased grill to a medium heat. Place the pork chops on the grill and cook thoroughly, flipping as needed – use a cooking thermometer
While pork chops are cooking, place ears of corn still in husks directly on the grill. Cook for about 20-30 minutes, or until corn is fully cooked but still crisp in texture. To eat, pull back husks and use them as a handle (add 5 kitsch points)
If you have additional room on the grill, slice peaches in half and place flesh-down the the grill. Cook these to your desired consistency. I found a good indicator for me was the temperature of the skin. Once the skin began to feel warm to the touch and there were visible grill marks on the flesh of the peach I pulled them off the heat. You can experiment with this one, but probably want to stray away from over cooking since it makes the texture really stringy and saps much of the flavor.
About 5-10 minutes before pulling the pork chops off of the grill crumble the blue cheese over the meat so that it begins to soften and melt but before it turns runny or liquid in texture.
Arrange these items on your plate and pair with your favorite summer beer. Follow it up with a great conversation with your friends or a Lady GaGa sunset dance party. Your choice.
*Many people add an apple cider to their brine, but I wanted to keep it savory since we were going to be pairing the meat with peaches