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Grilled Pork Chops, Asian Pears and Torpedo Onions

Grilled Pork Chops, Asian Pears and Torpedo Onions
Asian pears, which come into farmers' markets in late summer and early autumn, are extremely sweet and very crisp. They make a fine accompaniment to sweet red onions, round or torpedo shaped, and pork chops. Cooked together on the grill, this combination picks up a smoky flavor. The same trio can also be cooked under the broiler or in a stovetop fry pan.

Ingredients:

  • 4 rib pork chops, each about 4 oz. and 3/4 inch thick
  • 4 Tbs. fresh sage leaves
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 3 Asian pears, peeled, halved, cored and cut into wedges about 1/2 inch thick
  • 2 red torpedo onions, cut into wedges about 1/2 inch thick
  • 2 Tbs. canola or other light cooking oil

Directions:

Prepare a fire in a charcoal grill.

Sprinkle the pork chops with 2 Tbs. of the sage leaves and 1/2 tsp. each of the salt and pepper. Set aside.

In a bowl, mix together the pears and onions and drizzle with the oil. Toss to coat. Add the remaining 1/2 tsp. each salt and pepper and 2 Tbs. sage. Stir to mix well. The onions will fall apart.

When the fire is medium-hot, place an oiled grilling basket on the grill rack to preheat it. When it is hot, place the onions and pears in it, close the basket and grill until golden on the underside, 4 to 5 minutes. Turn the basket and continue to cook until golden on the other side and tender when pierced, 4 to 5 minutes more. Remove the onions and pears from the basket, transfer to a warmed platter and keep warm.

Place the pork chops on the grill rack and grill, turning once, until browned and the juices run clear when a chop is cut into with a knife, 3 to 4 minutes on each side.

To serve, arrange the chops on the platter or warmed individual plates and spoon the pears and onions on top or alongside.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).