CHEF SAL AVILA - PRIMA
Grilled Pork Chop with Peach and Farro Salad with Feta, Almonds and Aged Balsamic; a delicious and easy summer meal to prepare when grilling at home
Ingredients:
1 bone in Pork chop, two fingers thick
Kosher salt or fine sea salt
1 peach, pitted and roughed chopped or pulled apart by hand
1/2 cup cooked farro
1 cup arugula
Feta cheese
Whole roasted almonds, crushed
Aged balsamic
Extra Virgin Olive Oil
Steps:
For the pork chop brine: liberally season with the salt all around. Both top and bottom and sides - at least 4 hours before cooking.
When ready to cook, set one side of your grill to high and the other on low. If using a charcoal grill, set the coals to one side.
Pat the chop dry with a paper towel and place over the hot side of the grill and close the grill. Leave alone for four minutes.
Next, carefully lift the lid a little to let some air in and let some smoke out. Flip the chop over to the low side and cook covered until you reach an internal temperature of 130°.
Transfer to a tray and loosely cover with a piece of aluminum foil.
For the salad, mix together the peaches and any juices they may have released, the cooked Farro, feta, and most of the almonds with a little extra virgin olive oil and balsamic.
Mix together so everything is coated well with the peach juice and olive oil. Let sit.
To finish, pick a large flat plate and sprinkle some more of the balsamic on the plate.
Then place the chop a little off center and crack some fresh pepper over the top.
Next add the arugula to the salad mix and spoon over the chop, letting fall onto the center of the plate. Finish with the rest of the almonds. Ready to serve & enjoy!
