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Grilled Pork Chops, Asian Pears With Torpedo Onions
4 rib pork chops, each about 4 ounces and 3/4 inch thick
4 tablespoons fresh sage leaves
1 teaspoon salt
1 teaspoon ground pepper
3 Asian pears, peeled, halved, cored and cut into wedges about 1/2 inch thick
2 red torpedo onions, cut into wedges about 1/2 inch thick
2 tablespoons canola or other light cooking oil
Prepare a fire in charcoal grill. Sprinkle pork chops with 2 tablespoons sage leaves and 1/2 teaspoon each salt and pepper. Set aside.
In a bowl, mix pears and onions and drizzle with oil. Toss to coat. Add remaining 1/2 teaspoon each salt and pepper and 2 tablespoons sage. Stir to mix well. Onions will fall apart.
When fire is medium-hot, place oiled grilling basket on rack topreheat. When it is hot, place onions and pears in basket and grill until golden on underside, 4 to 5 minutes. Turn basket and cook until golden on second side and tender when pierced, 4 to 5 minutes longer. Transfer onions and pears to warmed platter, and keep warm.
Grill pork chops, turning once, until browned and juices run clear when a chop is cut into with knife, 3 to 4 minutes on each side. To serve, arrange chops on platter or warmed individual plates and spoon pears and onions on top or alongside.
Serves 4.
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Grilled Pork Chops, Asian Pears With Torpedo Onions
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Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Pork Chops, Asian Pears With Torpedo Onions
4 rib pork chops, each about 4 ounces and 3/4 inch thick
4 tablespoons fresh sage leaves
1 teaspoon salt
1 teaspoon ground pepper
3 Asian pears, peeled, halved, cored and cut into wedges about 1/2 inch thick
2 red torpedo onions, cut into wedges about 1/2 inch thick
2 tablespoons canola or other light cooking oil
Prepare a fire in charcoal grill. Sprinkle pork chops with 2 tablespoons sage leaves and 1/2 teaspoon each salt and pepper. Set aside.
In a bowl, mix pears and onions and drizzle with oil. Toss to coat. Add remaining 1/2 teaspoon each salt and pepper and 2 tablespoons sage. Stir to mix well. Onions will fall apart.
When fire is medium-hot, place oiled grilling basket on rack topreheat. When it is hot, place onions and pears in basket and grill until golden on underside, 4 to 5 minutes. Turn basket and cook until golden on second side and tender when pierced, 4 to 5 minutes longer. Transfer onions and pears to warmed platter, and keep warm.
Grill pork chops, turning once, until browned and juices run clear when a chop is cut into with knife, 3 to 4 minutes on each side. To serve, arrange chops on platter or warmed individual plates and spoon pears and onions on top or alongside.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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