Recipe: Grilled pork chops with peach sauce

Servings: 4

Ingredients:

• 4 1-inch thick pork loin chops (bone-in)
• Extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 cloves garlic, slivered
• ½ red onion thinly sliced (about 3/4 cup)
• 3 peaches, peeled and chopped
• ¼ cup orange marmalade 
• ¼ tsp red pepper flakes
• 1 teaspoon rice vinegar, or other mild vinegar
• ½ cup chopped fresh basil
• 1 head of cabbage (any type), shredded

Instructions:

1. Prepare the grill.
2. Rub both sides of pork chops with olive oil, and generously salt and pepper both sides.
3. Heat 1 tablespoon of olive oil in a medium-size skillet over medium heat. 
4. Add garlic and onion and sauté for 30 seconds.
5. Add peaches, marmalade and red pepper flakes. Sauté for one minute, turn heat to low, add vinegar, and let simmer for about 3-5 minutes, until peaches have softened. Remove from heat, season to taste with salt and pepper.
6. Meanwhile, grill the pork chops for about 4 minutes per side, or until they reach an internal temperature of 145 degrees Farenheit. Remove and let rest for 3 to 4 minutes.
7. Make a bed of shredded cabbage on each plate, place the pork chops on top of the cabbage, and serve them smothered in sauce, and topped with fresh basil.

Local Sourcing:

Here are a few recommendations from Ryan on where to source ingredients for this dish:

• Friedel Family Farms for peaches (available at all four markets) 
• Dang Good Produce for garlic and onions (Saturday and Sunday markets)
• Valley View Harvest for basil (Saturday markets)
•  Robinson Family Farms for pork (Saturday and Thursday markets)
•  Larder and Cupboard for marmalade (Saturday and Thursday markets)
• Howie Family Farms for cabbage (Sunday and Tuesday markets)