Where We Eat: Edible's 2023 Local Restaurant List
Where we're eating (and drinking) now....
Rebecca Wood, aka the Studio Mama, cooks with the seasons, sourcing her ingredients from Nashville Grown and S.E. Daugherty & Sons Farm. Her food isn’t precious, canned and clichéd but relevant, fresh and good. She published a cookbook last year, The Studio Mama Cookbook: A Collection of Cherished Southern Recipes, Real-Life Stories and Star-Studded Menus From the Music City. It’s full of studio anecdotes and delicious, sometimes comical recipes, including this one for sticky peach–glazed pork chops.
Ingredients
- 2 tablespoons coarse grain mustard
- 1 tablespoon balsamic or apple cider vinegar
- 2 cloves garlic
- 1 cup peach jam or preserves
- 6 (6-ounce) boneless pork chops, about 3⁄4-inch thick
- Kosher salt to taste
- About 1⁄2 teaspoon extra virgin olive oil
Instructions
1. Prepare your grill to about 400 degrees F.
2. For the glaze, place the mustard, vinegar, garlic, and jam in a food processor or blender and puree until smooth. Let it rest while the grill heats. The flavors will come together the longer it sits.
3. Pat the pork chops dry with paper towels and sprinkle both sides with salt. Drizzle well with olive oil. When the grill is hot, add the pork chops and grill until browned, about 2 minutes per side. Brush with the peach-jam glaze and cook another 2 minutes for each side until the internal temperature reaches 140 degrees F.
4. Remove the pork chops to a warm plate, and cover with foil. Let them rest for 8 minutes or until the internal temperature climbs to 145 degrees F.
Related Stories & Recipes
