SERVES 4
TOTAL TIME: 45 minutes
Buy chops of similar thickness so that they cook at the same rate.
|
¼ |
cup cider vinegar |
|
½ |
teaspoon cornstarch |
|
½ |
cup honey |
|
3 |
tablespoons Dijon mustard |
|
1 |
teaspoon minced fresh thyme or ¼ teaspoon dried |
|
¼ |
teaspoon cayenne pepper |
|
¼ |
cup sugar |
|
Salt and pepper |
|
|
4 |
(8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed and sides slit to prevent curling (click here) |
|
¼ |
cup extra-virgin olive oil |
|
5 |
ounces (5 cups) baby arugula |
|
2 |
peaches, halved, pitted, and cut into ¾-inch pieces |
|
1 |
small red onion, halved and sliced thin |
1. Whisk 2 tablespoons vinegar and cornstarch together in small saucepan until no lumps remain, then whisk in honey, 1½ tablespoons mustard, thyme, and cayenne. Simmer gently over medium heat, whisking often, until glaze is reduced to ½ cup, 3 to 5 minutes; measure out and reserve ¼ cup glaze for serving.
2. Meanwhile, combine sugar, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Pat chops dry with paper towels and rub chops evenly with sugar mixture.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
4. Clean and oil cooking grate. Place chops on cooler side of grill and cook (covered if using gas) until pork registers 140 degrees, 6 to 10 minutes, flipping chops halfway through cooking. Brush chops with 2 tablespoons glaze, flip glaze side down onto hotter side of grill, and cook until caramelized, about 1 minute. Repeat with second side of chops and remaining glaze and grill until pork registers 145 degrees, about 1 minute. Transfer chops to platter; tent loosely with aluminum foil and let rest while making salad.
5. Whisk remaining 2 tablespoons vinegar and remaining 1½ tablespoons mustard together in medium bowl, then slowly whisk in oil until incorporated. Combine arugula, peaches, and onion in bowl, toss with vinaigrette, and season with salt and pepper to taste. Brush chops with reserved ¼ cup glaze and serve with salad.