A pickled rhubarb, orange and jalapeno relish is a fresh seasonal accent atop a grilled bone-in pork chop. A Sicilia DOC Nero d’Avola completes the meal with its balanced acidity and ripe fruit flavors.
- 2 bone in pork rib chops, about one inch thick
- Salt and pepper
- Olive Oil
- 1/2 cup white vinegar
- 4 tablespoons salt
- 2 tablespoons sugar
- 1 cup water
- 2 long stalks rhubarb
- Zest of one orange
- 1 jalapeño seeded and finely chopped
To prepare the relish, cut the rhubarb into 2-3 inch batons. Bring the vinegar, salt, sugar and water to a boil in a small saucepan. Turn off the heat add the rhubarb. Let the rhubarb ‘pickle’ for 30-45 minutes, taking care to remove the rhubarb before it breaks down too much. Dice the rhubarb into a 1/4″ dice and add to a bowl. Add the orange zest, jalapeño and a pinch of salt and pepper to taste. Combine and set aside.
For the chops, preheat a gas or charcoal grill using the indirect method. Brush the chops with olive oil and season with salt and pepper, and grill the chops about 4 to 6 minutes a side, until the internal temperature is 140 degrees. Let rest for 5 minutes.
Serve the chops alongside the pickled rhubarb relish. Makes 2 servings.