supper tonight – 4.6.12 – grilled pork chops & veggies

The weather thwarted our outdoor steak plans last time, but a warm and sunny evening invited Micah outside on Friday to grill some pork chops.

The warm weather has also welcomed one of our favorite summer veggies to the party a little early—zephyr squash! I love any kind of summer squash—crookneck, zucchini, pattypan—but these buttery little heirlooms are absolutely the best summer squash I’ve ever had. And the fact that we got to enjoy them with asparagus (which is usually out-of-season by the time summer squash arrives) was pretty magical.

Micah’s masterpiece:

smoky, charred perfection

We topped our succulent pork chops with a stewed green tomato relish from our favorite cookbook, Hugh Acheson’s A New Turn in the South. Hugh serves the relish with crispy-crunchy pan-fried chicken, which we’ve made and devoured several times now. But we thought—correctly, I might add—that the relish would also be sublime on a thick, juicy, bone-in pork chop.

(And, as always, we made a few adjustments based on what we had on hand.)

What’s in it:

  • 1/2 tablespoon olive oil
  • 1 tablespoon minced red onion
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped pickled green tomatoes
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon water or chicken stock
  • 1/2 tablespoon chopped cilantro
  • 1/2 tablespoon chopped parsley
  • salt and pepper to taste

Step-by-step:

  • Heat the olive oil in a skillet over medium heat.
  • Add the onion and saute until translucent.
  • Add the fresh tomatoes, pickled green tomatoes, ground cayenne, and water or stock. Stir around and cook until the onions and tomatoes are tender and most of the liquid is reduced.
  • Toss in the chopped cilantro and parsley, then season with salt and pepper to taste.

The pork chops, squash, and asparagus, were cooked very simply: brushed with a little olive oil, sprinkled with salt and pepper, grilled to perfection. The sweet, salty, tangy relish perfectly complemented the smoky-charred outside and tender inside of the pork chop, and the vegetables made a perfect side dish for those big, juicy hunks of meat.

Grilling season has officially begun in the Hudson household! Have you broken out the barbecue yet?

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Categories: recipes | Tags: , , , , , , , , , | 3 Comments

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3 thoughts on “supper tonight – 4.6.12 – grilled pork chops & veggies

  1. Ooooh! Looks so tasty!

    I was wondering what Acheson’s book was like. You really like it? I should check it out . . .

    And I can’t believe that you already have summer squash. The vernal equinox was not even a month ago! Crazy, crazy weather this year.

    • The cookbook is awesome. Granted, we’ve only tried a handful of recipes from it, and we’ve made changes to several…but yes, I highly recommend it! It’s so weird having a celebrity chef living a few blocks away….

      It’s like winter, spring, and summer all at once here! We still have broccoli and Brussels sprouts, plus spring stuff like green onions and asparagus and strawberries, plus summery tomatoes and squash. Kind of crazy, but a great time to be someone who loves to eat. 🙂

  2. Pingback: supper tonight – 5.29.12 – beet & carrot salad, couscous with lentils (plus a quick lunch with the leftovers) « humble feast

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