Pork Rib Chop With Grilled Nectarines

Served with baby red potatoes, onions, cabbage and fennel

Serves 2

Ingredients:

2 pork rib chops

2 Andouille sausage (uncased 1/2lbs)

1/4 cup bacon bits

1/4 cup cheddar, shredded

1/4 red onion diced

1 lbs red potatoes, washed and halved

1 Spanish onion, julienned

1 small organic cabbage, sliced thinly

1 fennel bulb, fronds and core removed and cut into eighths

1 bunch fresh sage, chopped finely

1 tsp onion salt

1 tsp garlic salt

1 tsp smoked paprika

1 tsp summer savory

2 fresh nectarine or peach

1 tsp salt

1 tsp pepper

2 tbs olive oil

Directions:

  1. Mix together sausage meat, bacon bits, shredded cheddar and red onions until combined
  2. Create a small pocket in each rib chop and stuff in the sausage mixture
  3. In a very large bowl mix all the vegetables and coat with olive oil
  4. Add all the seasoning and toss vigorously
  5. Prepare the grill medium high heat and lightly brush the grill with oil.
  6. Place the seasoned veg in a large piece of tinfoil, fold over and close tight around the edges
  7. Cook for approx. 1 hour or until the potatoes are soft
  8. Place the stuffed chops on grill and cook on each side 7-10 minutes
  9. Cook until an internal temp of 165 then take chops of and allow to rest
  10. Plate and enjoy

Chefs Tip: Not everybody likes using tinfoil some alternatives are cast iron skillet, cedar planks, salt plate, grill basket for vegetables.

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