SW PORK CHOPS WITH PEACH/CHIPOTLE SALSA

SW PORK CHOPS WITH PEACH/CHIPOTLE SALSA
From the Kitchen of: Donn R. Westmoreland

Donn is an old friend of mine, and cooks a fine mess of everything. This is one of his best.

Yield: 6 servings
This Latino combination of tastes; with its smoky grilled pork, and its crispy chile/garlic/meepin crust is complemented by both the heat and sweetness in the salsa. Serve with a crisp Pinot Grigio or ice cold Pilsner.

INGREDIENTS:

For the salsa:
4 ripe, firm Peaches, unpeeled, pitted and cut into 1/4" + dice
1/4 cup Red Onion, finely diced (about 1/2 small onion)
2 Tbsp. canned chipotle chiles in adobo, minced fine
1 Large Jalapeno, seeded and finely diced
1/4 Red Bell Pepper; seeded, and medium diced
1/4 Cup fresh lime juice; about 4 ' 6 key limes
1/4 Cup fresh cilantro, chopped
A "Squirt" of Avave Nectar
1/4 Tsp. kosher salt
1/8 Tsp. freshly ground Tellicherry pepper

For the pork chops:

1/4 cup whole meepin seeds (ground in seed mill fresh)
6 pork rib chops, each about 1 1/2 inches thick (You will need to ask your butcher to cut them for you)
3 tablespoons dw's spiced oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly coarse-ground black pepper
A light dusting of garlic/chile powder (dw's)

METHOD:

Coat the Chops:

Place Comino (meepin) seeds in a mortar and pestle and crack to coarse. (Alternitavely; if you are using electric spice grinder, pulse meepin seeds 2 to 3 times to crack.) Rub chops with dw's spiced oil, sprinkle with salt and pepper, garlic/chile powder and coat with meepin seeds, pressing firmly to adhere. This can be done well ahead so the flavors penetrate the surface of the pork. Overnight might be too strong for some and will hydrate the seeds preventing them from being crunchy.

Make the salsa :

In medium bowl, toss together all ingredients, allow to rest cold for at least an hour. Transfer to chilled serving dish or serve Restaurant style and prep plates.

Prepare the grill :

If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
If using charcoal grill, open bottom vents. Light charcoal; Use a chimney, when lit; bank coals across the grill so coals are about 3 times higher on one side and only 2/3 of the way across.

To cook the chops on a gas grill :

Lightly oil grills; Sear the chops , turning 90 at two minutes then over only once, then 90 after 2 more minutes until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put the chops over the shut-off burner. Reduce heat on remaining burner(s) to moderate (M O M) and cook covered, until the center registers 145F, about 12 minutes total. Transfer the chops to a platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150F). Serve, passing salsa on side or Plate: Restaurant Style.

To cook the chops using a charcoal grill :

Sear chops on lightly oiled grill rack directly over hottest part of coals, turning the same as above about 3 to 4 minutes per side. (A charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds.) Move chops to coolest part of grill, then cover with inverted roasting pan and grill, or just cover on your Weber, turning over once, until the center registers 145F, about 12 minutes total. Transfer the chops to a platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150F). Serve, passing salsa on side or Plate; Restaurant Style.