This recipe is for a wonderful meal of pork chops with peach-mango salsa, with black bean salad on the side. The black bean salad was one dish we shared with our fellow travelers at Burning Man. These recipes are a natural bridge between light summer and heavier cooler season fare. Part of the delight in this presentation is how the colors pop on the plate; an edible work of art anyone can accomplish.
Check the ingredients list, as I’m sure you’ll find some of what you need at the farmer’s market.
Course: Main Course Cuisine: American Prep Time: Cook Time: 12 min Servings: 4
For the Chops
4 thick-cut chops (1 1/2 inch)
Sea salt (I prefer Maldano’s) and fresh-ground pepper
(The chops can be cooked two ways, either seared and put in the oven or barbecued and put in the oven.)
For the peach-mango salsa
Prepare the day before, so flavors can marry!
1 softball-size or 2 smaller peaches
1 sweet onion, preferably red, chopped
2 jalapenos, finely chopped
3 limes, juiced
2 tablespoons chopped cilantro
2 large tablespoons sweet red pepper, chopped
Sea salt to taste
Fresh-ground pepper to taste
(Be sure to prepare the salsa the day before serving, in order to give the flavors time to marry.)
For the Abowd family black bean salad
2 cups cooked black beans or 2 cans of black beans
1/4 cup finely chopped sweet red onions
1/2 cup finely chopped cilantro
2 large ears raw corn
1/4 cup fresh lime juice
1 teaspoon sea salt
1/2 teaspoon fresh-ground pepper
1/2 teaspoon ground cumin
The chops can be cooked two ways, either seared and put in the oven or barbecued and put in the oven.
For the seared method, pour about a 1/4-inch of olive oil in two separate skillets on medium-high heat. When to temperature, place two chops in each skillet (or all four in one skillet, provided you have one big enough) and sear for three minutes on each side. Season with sea salt and fresh ground pepper. On both sides, before searing. Drain oil and place pork chops in preheated, 350 degrees oven for 12 minutes, which yields perfect medium done pork chops.
For the barbecue method, heat the grill and put the chops on until both sides are marked, no more than five minutes per side. Season with sea salt and fresh ground pepper. On both sides prior to grilling. Then remove to a baking dish and place pork chops in preheated, 350 degrees oven for 12 minutes. There is no need to cook your pork chops to death.
For the Salsa
Be sure to prepare the salsa the day before serving, in order to give the flavors time to marry.
Peaches will be cut into approximately 1/2-inch pieces; same for the mango. This time of year, limes tend to be a bit hard, so to make juicing easier, place the limes in the microwave for about one minute. This will soften them, making juicing easier.
Combine all ingredients gently, cover and set aside until time to serve. It will go on top of your wonderfully cooked pork chops.
For the Black Beans
Combine ingredients in a bowl. Remember, you can cook your own beans or use canned beans. If using canned, be sure to rinse and drain thoroughly before placing in the bowl. The corn will need to be cut off the cob, prior to adding. Beans tend to suck up liquid, therefore, you may need to add a bit more lime juice and salt to taste. Have a good time and play with the consistency and seasoning. Remember, it’s cooking, not baking.