Grilled Pork Chops with Peach Compote and Sweet Corn Soufflé

This was one of those meals where things just came together perfectly. Everything turned out just as I planned, and the flavors complimented each other wonderfully. My friend Marie invited a few of us over for a dinner party, and I took charge of the menu (because I have trouble relinquishing control in the kitchen). My goal was to focus on seasonal ingredients, not only because they would be fresh and delicious, but also less expensive.  There were 6 of us, so keep that in mind when preparing this.

The corn soufflé takes the longest, so start with this first.

Sweet Corn Soufflé

(Adapted from Julia Child’s Mastering The Art of French Cooking)

Ingredients:

3 Tbs unsalted butter

3 Tbs all purpose flour

1 cup milk, hot

1/2 tsp salt

¼ tsp pepper

¼ tsp cayenne pepper

4 egg yolks

5 egg whites + a pinch of salt

1 cup corn kernels (approximately 2 ears of corn)

½ cup freshly grated parmesan cheese, divided

Parmesan and butter for dusting 6 ramekins

Method:

Melt the butter in a sauce pan, stir in the flour and cook for 2 minutes on medium heat, do not allow it to burn. Add hot milk and stir constantly until the sauce thickens considerably. Add salt, pepper, and cayenne.

Remove from heat and allow to cool for 5 minutes. Add the egg yolks one at a time whisking to combine, then add corn and ¼ cup parmesan cheese. Set aside. At this time butter the ramekins and lightly dust with parmesan cheese.

Beat the egg whites with a pinch of salt until they form stiff peaks (remember what we talked about with egg whites, it is essential to use either a glass or a stainless steel bowl, and make sure that no fat comes into contact with the egg whites or they will not come to peaks).

Fold the egg whites into the sauce using a curved spatula. Do this in at least 2 steps, carefully folding to keep a fluffy texture.

Using a ladle, evenly distribute the mixture into the ramekins. They should be ¾ full. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly on top of all the ramekins. Bake at 375 for 20-30 minutes. Check at 20 minutes to see if they have risen and the tops are golden brown.  Serve immediately.
Grilled Pork Chops with Peach Compote:

Peach compote ingredients:

5 ripe peaches

¼ cup thinly sliced yellow onion

2 tsp nutmeg

2 Tbs butter

4 Tbs dark brown sugar

Method:

The best way to peel peaches is as follows:  Score an X into the skin on the bottom of the peach with a paring knife. Drop the peaches into a large pot of boiling water for 1 minute, remove with a slotted spoon and immediately place into a bowl of ice water. This method makes for the easiest peeling (and if you have ever tried to peel peaches without doing this, you will thank me)

Slice the peaches in small wedges, cubes, or whatever shape you like, and put them in a large skillet. Add onions, butter, nutmegs, and 2 Tbs of the brown sugar. Cook on medium heat until the peaches begin to release their juices, and the butter and the brown sugar have melted (about 2 mins). Reduce heat to low and let the sauce reduce and come together, stirring occasionally. Let the sauce cook for at least 30 minutes to allow flavors to marry.

We grilled 6 small bone-out pork chops. Pork should be cooked to 160 degrees, so your cooking time will depend on the thickness of your chops.

I served this with a simple salad of arugula, romaine, and pickled red onions, and shaved parmesan with a Greek yogurt dressing.

This is a dressing is something my mom used to make, and I make it mostly by taste and I would suggest you do the same. The approximate measurements are:

1 cup Greek yogurt

¼ cup apple cider vinegar

1/3 cup sugar

½ tsp salt

Splash of milk

My mom also used to make this with miracle whip, or mayo, so I accounted for that by adding extra vinegar and sugar. The dressing should be slightly thinner than ranch dressing, and have a sweet/tangy flavor to it.

It was so delicious, I cannot even describe it. Make it right now while corn and peaches are in season!

-Sue

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Filed under BBQ, Meat, Recipes, Sides

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