Thursday, September 30, 2010

IGA Item of the Week

It might seem silly to be buying boneless pork chops at the IGA when I still have probably 25 pounds of my Fairview Farm pig in the freezer downstairs, but...Last night I wanted to make something quick on the grill and these inexpensive, easy chops fit the bill. I pounded them to a 1/2-inch thickness, marinated them briefly in some sherry vinegar and olive oil, and while they cooked and rested made a quick salsa with maybe the last of my local tomatoes (although it's been so warm, we may have tomatoes into October this year) and some black olives. Here is the recipe:

Grilled Boneless Pork Chops with Tomato and Black Olive Salsa
Serves 4

4 boneless pork chops (about 1 1/2 pounds), pounded to 1/2-inch thickness
1/4 cup Sherry vinegar
1/4 cup olive oil
1 1/2 cups chopped ripe tomato (from about 3 medium tomatoes)
1/3 cup Kalamata olives, pitted and chopped
1 tablespoon finely chopped fresh oregano
1/4 teaspoon hot red pepper flakes

1. Heat a gas grill to high. While the grill is heating, combine the chops, vinegar, oil, and 1 teaspoon salt in a zipper lock bag and let stand, turning once or twice. Grill, covered, turning once, until cooked through but not dried out, 6 to 8 minutes total. Remove to a plate, cover with foil to keep warm, and let stand 5 minutes to rest.
2. Combine the tomatoes, olives, oregano, pepper flakes, and salt to taste in a medium bowl. Spoon over the pork chops and serve.

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