Fire up the grill for this tasty version on pork chops topped with a plum and nectarine compote. It comes together in about 30 minutes.
3 double-thick cut pork chops
1 teaspoon of cumin
1 teaspoon of coriander
4 plums pitted and cut in half
4 nectarines pitted and cut into wedges
zest of 1 orange
juice of 1 orange
1/2 cup of brown sugar
1/2 teaspoon of cinnamon
1 bottle of red zinfandel
1 bunch of trimmed asparagus
6 thin slices of prosciutto ham cut into 4 pieces
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
In a large bowl mix together the plums, nectarines, orange zest, orange juice, brown sugar and cinnamon until combined and pour it into a large saute pan on high heat along with 1 bottle of red zinfandel. Cook on high heat until it becomes thick like syrup. Keep warm.
Place the asparagus on a sheet pan lined with parchment paper and coat the asparagus with 1 1/2 tablespoons of olive oil, season with salt and pepper and wrap each asparagus with 1 of the cut pieces of prosciutto ham. Roast the asparagus on the sheet pan in the oven on 450° for 15 to 20 minutes.
Next rub the pork with 1 1/2 tablespoons of olive oil, cumin, coriander and season with salt and pepper. Cook the pork on a hot grill (450° and 550°) for 15 to 18 minutes or until cooked through and brown grill marks have been formed.
To Plate: Pour the plums, nectarines and sauce over the pork and serve alongside the asparagus.
Recipe created by Chef Billy Parisi