Adventures in Himalayan Salt Block Cooking: Peach and Bourbon Glazed Pork Chops with Summer Corn Salad

Peach and Bourbon Glazed Pork Chops with Summer Corn Salad. Photo Credit: Heather Platt

Peach and Bourbon Glazed Pork Chops with Summer Corn Salad. Photo Credit: Heather Platt

A few years ago, on Christmas morning, my sister handed me a rather heavy gift. Inside was a beautiful pink slab of what looked like marble. This is embarrassing, but I had no idea what it was. “It’s a Himalayan salt block!” Naturally. My sister announced, proud of her creative yet relevant gift idea.   And as much as I loved the look and idea of this gorgeous pink block, I’m ashamed to say, it has been sitting in my pantry the ever since. Every so often she would ask, “Have you used that salt block we gave you?” Wide eyed and so excited to hear how it had worked out.  I would shamefully promise, “Not yet. But I will!”

The truth is that I have been intimidated. I consider myself well-versed on the subject of kitchen equipment. I thought from my experience in restaurants that I knew  all there is to know about what an ambitious home cook should have or covet for their own kitchen.  But sure enough, my over-achieving, brilliant, multitasking, genius-of-a-sister had to find the one cooking tool I’d never heard of. The other problem was that, at the time, there wasn’t much information on salt blocks out there. I couldn’t even find a recipe on the internet. More recently, they seem to be growing in popularity and cookbooks are being published on how to use the stunning pink blocks. Not to mention that, a few weeks ago, my sister sent me an email with dozens of links to salt block recipes. God she’s good. I no longer had an excuse. It was time to break in this beauty. I should have done it sooner because the results have been marvelous.

I started out with shrimp, which was incredible! And then moved on to the beloved pork chop. The block gave the chops a beautiful dark crust and a moist, perfectly tender middle. If you don’t have a salt block, don’t worry, you can still make the below pork recipe using a grill or cast-iron skillet. I recommend serving it with a simple summer corn salad and gin gimlets to drink!

Enjoy!

Heather

 

Peach and Bourbon Glazed Pork Chops with Summer Corn Salad. Photo Credit: Heather Platt

Peach and Bourbon Glazed Pork Chops with Summer Corn Salad. Photo Credit: Heather Platt

My beautiful friend Elena capturing the moment. Photo Credit:  Heather Platt

My beautiful friend Elena capturing the moment. Photo Credit: Heather Platt

Peach and Bourbon Glazed Pork Chops with Summer Corn Salad

serves 2

for pork:

  • 2 9-oz. bone-in pork chops, frenched
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ⅓ cup balsamic vinegar
  • 3 tbsp. honey
  • 2 oz bourbon (preferably Blanton’s)
  • 1 ripe white peach, cut into 1/2 in wedges
  • 4 tbsp. unsalted butter
  • 3 tablespoon  fresh rosemary leaves

for corn salad:

  • 4 ears of corn, husked
  • 1 large shallot, thinly sliced into rings
  • 1 large red bell pepper, chopped
  • 1 small jalapeño, thinly sliced into rings
  • 1/3 cup fresh lime juice (from about 4 limes)
  • 3 tablespoons olive oil or vegetable oil blend
  • Kosher salt and freshly ground black pepper
  • 3 oz crumbled feta cheese
  • 1 cup cilantro leaves and tender stems

Cut the kernels from all ears of corn. Divide kernels into two bowls. In one bowl, combine the shallots, red bell pepper, a few slices of jalapeño and lime juice. Season with salt and pepper and set aside.

Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

Prepare the Himalayan salt block by setting it on a rimmed baking sheet and placing it in a cold oven. Heat the oven to 400 degrees. Once the oven reaches temperature, allow salt block to heat for another 20 to 30 minutes.

Combine vinegar, bourbon and honey in a 1.5-qt. saucepan and cook over medium heat until reduced to ¼ cup. Add the peaches and toss to coat with the glaze mixture. Stir in butter and rosemary and set aside.

Using a pastry brush,  brush the pork with glaze mixture. Leave the peach wedges in the saucepan. Using long tongs, place the pork chops directly on the heated salt block and cook, continuing to baste with balsamic mixture, about 5 minutes. Using tongs, turn pork chops over. The chops should have developed a nice dark brown crust from the salt block. Brush again with glaze and continue cooking until cooked through. About 5 minutes more.

Transfer to a platter and let sit for 5 minutes before serving.

Return the saucepan with the peaches and remaining glaze to medium-high heat and add another ounce of bourbon if it becomes to thick.

To finish the corn salad, heat the oil in a cast iron skillet until smoking hot. Add the bowl of plain corn kernels to the cast iron skillet. Sauté until browned. Add the cooked corn to the bowl of raw corn, peppers and shallots. Sprinkle with feta cheese and toss with the cilantro.

Place a heaping spoonful of the corn salad on each plate. Place a pork chop next to the salad and drizzle the glazed peaches on top of the pork chops.

Enjoy!

Heather

Dinner is always better with friends and gimlets. Photo Credit: Heather Platt

Dinner is always better with friends and gimlets. Photo Credit: Heather Platt

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9 Comments

Filed under Dinner, Heather Platt, In Season, Lunch, Main Course, Meat, Salad, Side, Summer

9 responses to “Adventures in Himalayan Salt Block Cooking: Peach and Bourbon Glazed Pork Chops with Summer Corn Salad

  1. Valerie

    Great article, I got a saltblock as a gift, and they don’t really come with much instructions, so after searching, I found this great little site http://himalayansaltblock.org it has wonderful videos and tips every bit of information helps 🙂 thanks!

    Like

  2. Allison Frazier

    Heather! Have heard from Jenny about your blog (just signed up) and can’t wait to try some of your recipes. They look delish. Hope you are well!! -Allison Frazier

    Like

  3. Pingback: Summer Cocktails: Elena’s Spicy Gin Gimlet | Three More Big Bites

  4. Ema Jones

    Loved your idea, will surely try!
    Have a look at Brazilian Grilled Meat
    http://bit.ly/VXaRxc

    Like

  5. AWWW!! i’m so glad you enjoyed it. i’ve heard it’s good for serving cold things too, like sushi, cold meats, and cheeses. i just wish i could taste everything you make – it looks delicious!!

    Like

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