Your Life A to Z Recipe: Friday, November 7th, 2014 Rosemary Grilled Long Bone Pork Chop with Caramelized Peaches

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Rosemary Grilled Long Bone Pork Chop with Caramelized Peaches

4- 12-14 oz center cut long bone pork chops
12 sprigs rosemary
2 ripe peaches cut in half
1 tspn honey
1 Tbspn chopped garlic
¼ cup extra virgin olive oil
Salt and Pepper to taste
Place the chopped garlic, olive oil, 3 sprigs of rosemary in a bowl and marinate the pork chops for about 4 hours. Pre heat your grill to high temp and place 4 separate stacks of 3 sprigs of rosemary directly on grill. Place the pork chops on each stack of rosemary and cook to desired temperature. The rosemary will create a smoke that will enhance the delicate flavor of the pork chop. While grilling the chops, brush the peaches with the honey and place on the hottest part of your grill. The peaches will cook extremely fast so keep a close eye on them. Once they are caramelized, remove from the grill and serve with the pork chops. Another accompaniment to this dish could be roasted potatoes or sautéed spinach.


Pork Tenderloin Saltimbocca Virtu Style


2 pork tenderloins

8 fresh sage leaves

16 slices prosciutto

3-4 cloves of roasted garlic 

1T finely chopped Italian parsley

¼ cup dried figs

¼ cup dried apricots

2 t toasted pine nuts

1T capers rinsed (preferably packed in salt)

1 pinch red pepper flakes

1 cup sweet Marsala wine

1T extra virgin olive oil

1 T butter

Salt & Pepper to taste



1.Cut pork into 8 ounce portions. You should yield 4 portions from 2 tenderloins.

2.Lay out 4 slices of overlapping prosciutto. Place 2 slices of sage on the prosciutto. Place pork in center and wrap prosciutto around pork as tightly as possible

3.Place a tablespoon of olive oil in a medium heat sauté pan. Carefully place the pork in the pan and sear all around until a nice golden color. Remove from the pan and place in a 400 degree oven until cooked to your liking. 160 degrees would be fully cooked.

4.Add the roasted garlic to the pan used to sear the pork and sauté for 10 seconds. Add the dried fruit, capers and nuts. Swirl around for a few seconds and add the Marsala. Always add alcohol to the pan AWAY from the flame.

5.Let Marsala reduce by half and stir in butter. Season with salt and pepper to taste. Serve with your favorite sides.


Sautéed Broccolini  


4 bunches of broccolini (blanched and shocked)

1 cup roasted peppers sliced

¼ cup roasted garlic

¼ cup small diced pancetta

1 t chile flakes

1 T extra virgin olive oil

Salt and Pepper to taste



In a sauce pot bring a gallon of heavily salted water to a boil and place the broccolini in making sure to not over crowd the pot. Once broccolini is just cooked but still al dente, remove from the boiling water and place into an ice bath to stop the cooking and to preserve the beautiful green color. In a cold sauté pan, place the pancetta and render the fat over medium heat. Set aside the pancetta. In the same pan over medium/high heat, place olive oil, garlic and chile flakes until garlic starts to crisp. Place peppers and broccolini in the pan and sauté until hot. Add pancetta back to pan. Season with salt and pepper.