A week ago my work team went to Sur La Table for a grilling class, which was so fun. I made a few dishes from the menu for dinner this weekend: Grilled Nectarine and Arugula Salad with Goat Cheese Crumbles and Grilled Marinated Pork with Plum Chutney. It is the perfect summer menu, using great produce from the farmer’s market!
2 tsp Dijon mustard
3 tbs honey
2 tbs lemon juice
1/4 cup olive oil
2 tbs vegetable oil
2 ripe nectarines, halved and pitted
4 cups arugula, trimmed, washed, and dried
1/2 cup soft goat cheese
In a medium bowl, use a whisk to combine the mustard, honey, and lemon juice. While whisking vigorously, slowly drizzle in the olive oil until emulsified. Taste and adjust the seasoning with salt and pepper.
Prepare a medium-high charcoal fire, preheat a gas grill to medium high, or heat a large grill pan over medium high heat. Using a pastry brush, lightly brush the grill with vegetable oil.
Carefully place the nectarines on the grill, cut side down, until grill marks appear, about 3-5 minutes. Transfer to a cutting board and thinly slice, setting it aside.
Toss the arugula leaves with enough vinaigrette to lightly coat the leaves. Divide between four salad plates, and then arrange the nectarines over, then adding goat cheese.
Grilled marinated pork with plum chutney:
1 Tbs olive oil
1 medium shallot, finely minced
1/2 cup firmly packed golden brown sugar
1/4 cup apple cider vinegar
1 tbs minced garlic
1 tsp mustard seeds
2 tsp minced ginger
1/4 cup water
4 red plums, pitted and cubed
2 tbs minced fresh rosemary
2 tbs minced fresh thyme
2 tbs olive oil, divided
4 – 8-10oz 1″ thick bone in pork chops
2 tbs vegetable oil
For the chutney, add oil to a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, cider vinegar, garlic, mustard seeds, ginger, and water. Using a wooden spoon, stir mixture until the sugar dissolves, about 2 minutes. Stir in the plums, and reduce heat to a simmer, cooking, stirring occasionally until the fruit is soft and sauce has thickened, about 20 minutes. Taste, and adjust seasoning with salt and pepper.
For the pork, in a small bowl, combine rosemary and thyme with 1 tbs olive oil. Rub the mixture all over the pork chops and season with salt and pepper. Marinate at room temperature, about 20 minutes.
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium, leaving one burner unlit. Place a grill pan on the stove over a medium high heat. Use a pastry brush to lightly brush pan with oil.
Set the chops directly over the coals or gas flame, and brown on both sides, turning once about 3-5 minutes per side. Transfer to indirect heat or lower temperature slightly on the stove, cover the grill and cook until an instant read thermometer registers 145° for medium rare, about 10 minutes. Remove the pork from the heat and allow to rest for about 10 minutes, tented with foil.