Servings: 2
Ingredients
- 2 thick Pork loin chops - Bone-in
- Dulce Diablo rub - Dusting
- Cracked black pepper
- Kosher salt - Light!
- Smoked Kosher salt - Dusting
- 2 sprigs fresh Thyme
- 2 whole Fresh peaches - sliced into wedges
Pickled Red Onions
- 1/2 Red onion - thinly sliced
- 1/2 cup water
- 1/2 cup white vinegar
- 1 TBSP sugar
- 1 tsp Kosher salt
- 10 whole Black peppercorns
Peach Marmalade
- 3 whole Peaches - ripe
- 1/2 Orange - flesh
- 1/2 Orange peel - zested
- 1/3 cup Sugar
- 1 TBSP Lemon juice
- pinch Kosher salt
Instructions
Pickled red onions
- In small pot, heat all ingredients except onions until sugar is fully dissolved. Allow to cool slightly.
- Slice onions thinly using mandoline. Pack into a medium Mason jar.
- Pour mixture into onions, let cool then refrigerate 1 hour to 1 week.
Marmalade
- Bring medium pot of water to boil. Place whole peaches in water for 90 seconds. Allow to cool.
- Using your hands or a paring knife, remove skins from peaches.
- Over a small bowl or pot, crush peaches into small bits using your hands, discarding the pit. Add chopped orange flesh and zest to pot along with other ingredients. Bring to simmer over MED heat then lower heat to LOW. Cook, stirring often for 20 minutes until you have a nice, thick consistency.
- Allow to cool, add to Mason jar and refrigerate.
Pork
- You can brine your pork overnight and cook them on the grill. I find it easier to season the chops with the salt, pepper and spice rub, seal them in a Foodsaver with a spring of thyme and sous vide at 136F for 1.5-2 hours. Remove from bag, add a sprinkle of additional seasoning and sear in super hot cast iron for 1.5 minutes per side. Let rest 5-6 minutes.
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