Grilled maple pork chops with peaches and figs

???????????????????????????????It’s grilling season! I topped these pork chops with pure maple syrup, grilled peaches and figs for an elegant summer meal. And yes, I get the irony of seasoning pork with Kosher salt.

Ingredients:

4 bone-in pork chops

2 ripe peaches

2 ripe figs

Kosher salt

Black pepper

Approximately 2 Tb olive oil for dipping

Approximately 3 Tb pure maple syrup for brushing

Season both sides of pork chops with Kosher salt and pepper. Sear one side on hot grill for 3 minutes. Grill the other side over medium heat for 5 -6 minutes, until nicely browned.

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As they finish cooking, place chops on a large plate and brush with maple syrup. Cover them with foil to keep them warm while you grill the peaches and figs.

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While chops are cooking, halve 2 peaches and 2 figs. Pour a couple of tablespoons of olive oil on a plate and dip cut sides of the fruit into the oil, then sprinkle with kosher salt.

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Place fruit cut side down on grill over medium heat while the rest of the chops finish cooking. Grill for a couple of minutes, until the cut side of the fruit begins to blacken.

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I placed each chop on a bed of rice. Serve peach and fig halves over each pork chop. Drizzle accumulated juices over them.

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Pozole

Oy vey! Nice Jewish girl learns to cook with pork products! My friend Jann made this hearty and delicious pozole with her Mexican husband, Luciano, for their  New Years Eve parties. She gave me her recipe using pork shoulder, but the second time I made it I used the leaner pork loin.

Cooked with chilies and hominy and topped with cabbage, oregano, radishes and cilantro, it makes a rich and satisfying stew.

This recipe made 10 servings, including leftovers.

Ingredients:

1 gallon chicken broth. For the cross-cultural experience, use Roz’s Jewish Chicken Soup.
4 dried red chilies, such as ancho or pasilla chili
2 fresh poblano chili peppers
2 Tb olive oil
2 onions
2 1/2 pound pork loin.
1 Tb dried oregano
1 head garlic.
3 bay leaves
1 tsp cayenne
1 Tb paprika (Spanish smoked paprika adds a nice smoky flavor)
Several grinds black pepper
1 Tb salt to taste
2 chayotes, peeled, seed area removed, and chopped
39- oz and 15-oz cans of white or purple hominy (maíz blanco o morado)

Condiments:

1 Tb dried oregano
Black pepper
1 small onion, chopped fine
1 cup cilantro leaves
1 small green cabbage, shredded
A bunch of radishes, sliced thin
1 jalapeno, sliced thinly
4 limes, sliced into wedges
 

Bring the soup stock to boil in a large pot.

Heat a heavy frying pan and toast the dried red chilies and the poblano peppers. Place them in a covered bowl to cool, and then remove the stems and seed pods. Throw them in the stock pot

Pour a tablespoon of olive oil to the frying pan and cook the sliced onions until soft. Slice the poblano chiles and fry up with the onions, then add to the soup. Smash the garlic bulb with a molcajete or mortar and pestle, chop it finely and add it to the soup. Add bay leaves, salt, paprika, black pepper and cayenne.

Cut the pork into large (about 3 x 3) chunks and trim extra fat. Pour another tablespoon of oil to the frying pan and add the pork, sprinkling salt and dried oregano on each side. Brown pork on all sides then put in the stock. After pork is browned, add  2 ladles of hot broth to the frying pan to deglaze it. Using a metal spatula, loosen all the browned bits  into the broth and then pour it back into the pot.

Simmer the soup at low-medium heat for 1 ½ hours.

Pour the soup into a large container and refrigerate overnight.

The next day, remove the congealed fat from the top of the soup. Pour the broth through a sieve into a large pot, and heat it. Pour the solids into a bowl. Remove the red chili and strip whatever skin from it that you can. Put in a blender with 2 cups of broth and run blender on high, then add to the broth in the pot, rinsing the blender with broth several times to get all the chili out.

While broth is cooking, shred or chop the meat, discarding bones and fat, and then add the shredded meat to the broth. Add chopped chayotes and hominy. Adjust salt to taste. Simmer for 30 minutes, until chayote is tender, and then scoop into bowls.

Top with condiments, squeeze a bit of lime in, roll up a few warm corn tortillas to dip in the soup, y disfrútelo.