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The meatball mix is made with finely grated ginger, minced garlic, cumin, salt, pork, panko and basil. They’re sautéed in a skillet with oil and take approximately 5 to 7 minutes to brown. After browning, you’ll slide the meatballs to the side and deglaze the pan with wine (You may use a white, rosé or red. Depending on your dietary restrictions broth, orange juice or water can be substituted). Once the fond (brown bits on the bottom of pan) have been scraped up, you’ll add the peaches seasoned with salt; then add the wine. The peaches and meatballs simmer until the meatballs are cooked through and the fruit tender. Add the minced onion, a squeeze of lime and adjust seasoning if necessary. I omitted the rice with the meatballs and added additional basil that I tore over each plate. What a luscious meal! The combination of flavors were delightful, the meatballs were moist and tender and the peaches weren’t overly sweet. It was an unexpected, but wonderful meal. Recently popping up in my feed from the New York Times Cooking app, was Eric Kim’s recipe for Grilled Pork Chops with Plum BBQ Sauce. I love grilled pork chops and the accompanying sauce was so easy to make. For the recipe you’ll need bone-in pork chops, kosher salt, freshly ground black pepper, a neutral oil, firm black or red plums, dark brown sugar, a yellow onion, chili sauce or ketchup and apple cider or rice vinegar. For my preparation I found black plums in the food store and used rice vinegar in the recipe. The pork chops are simply seasoned with salt and pepper and then coated with oil. As pork is so lean, this will help brown the meat and also aide in flipping the meat. The barbecue sauce starts by sautéing the onion in olive oil and seasoning with salt and pepper. Once softened, clear a spot in the pan, add the chili sauce and cook until slightly darkened. Next, add the vinegar and reduce for a few minutes followed by water, brown sugar and cooking until the sauce has thickened. Finally, the plums are added and cook until tender. Adjust the seasoning by adding more salt or brown sugar to taste. I cooked the pork chops with a grill temperature of 350° for approximately 5 minutes per side. Using an instant read thermometer, I pulled them off at 145°. I used the sliced plums as a bed for the pork chops and drizzled sauce on top. Yum, what a scrumptious meal! The pork remained moist and tender and the barbecue glaze had a slight tart/sweet flavor playing against the pork. I served it with Jasmine rice and grilled zucchini planks that I seasoned with salt, pepper and a brushing of olive oil. Wonderful recipe by Mr. Kim. Skillet Meatballs with Peaches, Basil and Lime “A Lighter, Brighter Mealtball,” By Melissa Clark The New York Times, April 28, 2020 Yield: 3 to 4 Servings Time: 25 minutes Ingredients 1½ tablespoons finely grated or minced fresh ginger 3 garlic cloves, grated or minced 1¼ teaspoon ground cumin, plus more for serving 1¼ teaspoons kosher salt, plus more as needed 1 pound ground pork (or turkey or chicken, or vegan meat) ⅓ cup panko or other plain bread crumbs 3 tablespoons finely chopped fresh basil, plus basil leaves for serving 2 tablespoons extra-virgin olive oil 2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water 2 cups diced ripe peaches or nectarines (about 3) ¼ cup thinly sliced white or red onion, or scallions 1 lime, halved White rice or coconut rice, rice noodles, or crisp salad greens, for serving Preparation
Grilled Pork Chops with Plum BBQ Sauce “A Summer Dinner Party That’s Actually Fast and Easy” Genevieve Ko, The New York Times Recipe by Eric Kim July 27, 2023 Yield: 6 to 8 servings Time: 30 minutes Ingredients 8 bone-in pork chops (½- to 1-inch thick) Kosher salt and freshly ground black pepper Canola or other neutral oil 1 pound ripe but firm black or red plums, pitted and thinly sliced (see Tip) ¼ cup plus 1 tablespoon dark brown sugar, plus more to taste 1 small yellow onion, finely chopped 2 tablespoons chili sauce (such as Heinz) or ketchup 1 teaspoon apple cider or rice vinegar Preparation
“Tip: Plum pits can be stubborn. The best way to pit a plum is to cut it in half lengthwise and twist it to separate the halves. One half should have the pit, and one half should be free. Cut the half with the pit in half again lengthwise and twist the two pieces apart. Do this one last time with the remaining piece with the pit — cut it in half — then twist the two pieces apart. The pit should now be easy to remove from the final piece."
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