Grilled Pork Chops with Grilled Peach Salsa and Farro Salad
2 bone-in pork chops soaked in brine for 4 hours
1 cup water
1 cup apple juice
¼ cup salt
¼ cup sugar
1 cup ice cubes
For the peach and pineapple salsa
3 medium peaches
½ cup sliced pineapple
½ small onion sliced into rings
2 tablespoons fresh lavender, chopped
For the farro salad
1 cup farro
2 cups chicken broth
2 cups fresh corn
3 tablespoons butter
¼ cup fresh basil chopped
½ cup cherry tomatoes, halved
2 tablespoons crumbled goat cheese
Salt and pepper
For the brine: Put water, apple juice, salt and sugar in saucepan. Cook on stove until salt and sugar have dissolved. Then add 1 cup ice cubes and stir. Submerge pork chops in brine, refrigerate for 4 hours.
For the salsa: Peel and slice peaches, add onion, pineapple and lavender. Mix together and set aside for grilling.
Prepare Grill. Grill the peach/pineapple salsa in a grilling wok, stirring frequently. This should take about 10 minutes. Set aside. Remove the pork chops from the brine and dry them well. Grill over medium hot coals for 10-15 minutes depending on thickness.
Farro salad: Cook the farro in chicken broth for about 35-45 minutes or until all liquid is absorbed. Cool in refrigerator. Meanwhile, saute the corn with butter and fresh basil. Add salt and pepper. When farro is cool, add the corn mixture and cherry tomatoes. Before serving, top with crumbled goat cheese.
Serve the pork chops with ½ cup salsa atop each, along with the farro salad.
Serves 2
Joan Hamer