Plated or Poured: Grilled Pork Chops 

‘Plated or Poured’ is our new food and drink column featuring Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.

I believe all attention should be focused on the ingredients, a sentiment many modern chefs share when discussing all matters related to food and cooking. Although I do not consider myself a chef, I do consider myself a home cook with a style which emphasizes the importance of quality and seasonal ingredients. No matter how simple or complicated the dish, the thrill of the cuisine is creating it yourself. Creating the components of a dish on your own not only improves the overall quality of your craft but also the quality of the dish. In the end, if love is what drives creating, then at the very least, all good cooking requires love. Speaking of which, love is exactly what this dish embodies. The love for summer. A man’s inherit love of grilling. And my love of plums. Just in-time for the weekend, nothing goes better with
grilled pork chops than a sweet yet tangy sauce. You can thank me later. Enjoy!
  
Recipe:


For the Pork Chops:

2 teaspoons kosher salt

1 teaspoon five-spice powder

1 teaspoon freshly ground black pepper

2 (1-inch-thick) bone-in pork loin chops

For the plum sauce:

1 tablespoons olive oil

1/4 cup small-dice shallot (from about 1 medium shallot)

1 tablespoons finely chopped peeled ginger (from about 1 [2-inch] piece)

1 medium garlic cloves, finely chopped

1/2 pound plums (about 3 medium plums), pitted and cut 2 plums into 1-inch pieces and save the last to cut thin thin slices for garnish.

1/2 cup honey

1 tablespoon soy sauce

The juice from one lime

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the String Beans:

1 teaspoon kosher salt, plus more

1 teaspoon freshly ground black pepper

3 ounces trimmed string beans

Garnish:

1 tbsp of goat cheese crumbled

1 tbsp of pistachios roughly chopped

Bon apetit!

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