MATT MOORE, author/"Have Her Over For Dinner: A Gentleman's Guide to Classic Simple Meals"
3/4 c extra virgin olive oil, divided
1/4 c soy sauce
2 cloves garlic, minced
2 8-10 oz bone-in pork chops
1 large zucchini, roughly chopped
1 large yellow squash, roughly chopped
1 large red onion, roughly chopped
1 large red bell pepper, roughly chopped
Fresh cracked pepper
2 t Herbs de Provence Seasoning* or Italian seasoning
At least one hour before grilling, add 1/2 cup of oil, soy sauce, and garlic into a large freezer bag. Season chops lightly with salt and pepper and add to bag. Marinate up to one day in advance, keeping in refrigerator. Heat grill over medium high. Preheat oven to 400 degrees. Add vegetables into a large glass baking dish and drizzle with the remaining ¼ cup of oil and season with salt, pepper and Herbs de Provence seasoning. Roast vegetables until slightly browned and fork tender, about 20-25 minutes. Add chops to grill, cover, and cook undisturbed, turning once, until internal temperature reaches 150 degrees, or 12-15 minutes depending on the size and cut. Remove chops and allow to rest 3-4 minutes before serving. Plate the vegetables in the center of the plate, while resting the pork chop on top. Serve immediately with Goat Cheese and SPinach Salad, recipe below.
*The Herbs de Provence seasoning will add a clean, organic flavor to the roasted vegetables. You can find this seasoning blend in the spice section of most high end grocery stores. Italian blend seasonings are also readily available and can be used as a substitute for the Herbs de Provence. This dish pairs well with either Pinot Noir or Amber ale.
GOAT CHEESE AND SPINACH SALAD
4 c pre-washed spinach, loosely packed
1/2 green (Granny Smith) apple, diced into bite size pieces
1/4 small red onion, thinly sliced
2 T pecan halves
1/4 c extra virgin olive oil
1-1/2 T balsamic vinegar
1/4 t Kosher salt
1/4 t fresh cracked pepper
1/4 c crumbled goat cheese
Combine the first four ingredients into a large serving bowl. In a mixing bowl, combine oil and vinegar and whisk vigorously until combined. Drizzle the dressing over the greens and season with salt and pepper. Toss to coat the leaves evenly. Top with goat cheese and serve.
NOTE: Crunchy, sweet and tangy. The perfect accompaniment to a savory grilled pork chop. Try a Rose wine or a Hefewiezen beer with this salad.