Grilled Pork Chops with Peck Seasoning and Charred Peppers
- 6 double-cut pork loin chops, about 3/4 pound each
- 3 tablespoons olive oil
- 5 tablespoons Peck Seasoning (recipe follows)
- 6 bell peppers in assorted colors, cored, seeded and cut lengthwise into 1-inch-wide strips
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 1 lemon, plus 6 lemon wedges for serving
- 1/4 cup minced garlic
- 1 tablespoon roughly chopped lemon zest
- 1/2 cup coarsely chopped fresh sage
- 1/2 cup coarsely chopped fresh rosemary
- 1/2 cup very finely minced pancetta (about 3 ounces)
- 3/4 cup kosher salt
- 1 tablespoon freshly ground black pepper
- Prepare a charcoal or gas grill, or heat a large ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat.
- Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all over with the Peck Seasoning, patting it into place.
- Add the chops and reduce the heat to moderate.
- Brown the chops on both sides, about 4 minutes per side, slide the chops over to the indirect heat side of the grill, adjusting the heat so they cook without burning the coating.
- Continue to cook until the internal temperature reaches 140?F, 25 to 30 minutes.
- In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and salt and pepper to taste.
- While the pork chops finish cooking over indirect heat, cook the peppers in a single layer on the grill over moderate, direct heat, turning them occasionally, until they are charred in spots and softened but not mushy, 8 to 10 minutes.
- Transfer the pork and peppers to a warmed serving platter.
- Squeeze the lemon half over both and serve with the lemon wedges on the side.
- Michael's Notes: To get some nice caramelization on the peppers, be sure not to crowd them.
- If stacked, they will steam instead of sizzle.
- Peck Seasoning
- Combine the garlic and lemon zest on a cutting board and chop finely.
- Add the sage and rosemary and mince everything together until very fine.
- Add the pancetta and mix it in well with your fingers.
- Add the salt and pepper and gently incorporate all the ingredients by hand until the mixture resembles a moist seasoning salt.
- Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
pork loin chops, olive oil, bell peppers, salt, freshly ground black pepper, lemon, garlic, lemon zest, fresh sage, fresh rosemary, pancetta, kosher salt, freshly ground black pepper
Taken from www.foodnetwork.com/recipes/michael-chiarello/grilled-pork-chops-with-peck-seasoning-and-charred-peppers-recipe.html (may not work)