Grilled Pork Chops & Roasted Golden Beet Salad
One of our favorite ways to shop and create feasts is to stop at one of the many farm stands along any of the back roads here in Lancaster County, Pennsylvania. Fresh produce is the way to go with this recipe – stop at your local farmers market and pick up some fresh golden beets, butter lettuce, corn on the cob, potatoes, and watermelon. Pair those succulent veggies with some pork chops and try out this simplistic recipe.
You will need the following provisions:
4 Pork chops, seasoned with sea salt,
freshly ground black pepper & harissa
6 Russet potatoes, pricked with a fork
and wrapped in foil
4 Corn cobs, in husk
6-8 Golden beets, rinsed thoroughly,
with roots & greens trimmed off
1 Butter lettuce head
½ Small block of blue cheese, crumbled
1 Fennel bulb, finely chopped
2 Tbs Mayonaise
1 Tbs Red wine vinegar
½ Tbs Mustard
1 Tbs Lemon olive oil
1 Mini watermelon, cut into wedges
Place potato foil parcels, corn cobs and beets on the grill rotating every so often to avoid burning. (As a side note, we like to keep the husks on the corn as it retains much of the moisture in the kernels and effectively steams the corn. If you like yours charred, remove the husk at the end and throw back on the grill for a few minutes on each side.)
After about 10 min throw the meat on the grill and cook for 5-7 min on each side, depending on the thickness. We generally wait for the juices to pool on the upper surface as a sign to know when to turn the meat over. Remove the beets once squishy to the touch and finely slice into rounds. Potatoes and corn generally cook for the same amount of time. The kernels should appear bright yellow and the potatoes squishy to the touch.
In a medium bowl, tear up the lettuce, add the fennel & beets and top off with blue cheese crumbles. In a small canning jar combine the oil, vinegar, mayonnaise and mustard and give it a good shake until creamy and fully combined. Pour over salad and toss. Enjoy!