Food Network: Grilled Pork Chops with Peck Seasoning and Charred Peppers

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Grilled Pork Chops with Peck Seasoning and Charred Peppers
Recipe Courtesy Michael Chiarello 2007

Ingredients
6 double-cut pork loin chops, about 3/4 pound each
3 tablespoons olive oil
5 tablespoons Peck Seasoning (recipe follows)
6 bell peppers in assorted colors, cored, seeded and cut lengthwise into
1-inch-wide strips
Sea salt, preferably gray salt
Freshly ground black pepper
1 lemon, plus 6 lemon wedges for serving

Directions
Prepare a charcoal or gas grill, or heat a large

ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat.

Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all
over with the Peck Seasoning, patting it into place. Add the chops and reduce the
heat to moderate. Brown the chops on both sides, about 4 minutes per side, slide
the chops over to the indirect heat side of the grill, adjusting the heat so they
cook without burning the coating. Continue to cook until the internal temperature
reaches 140?F, 25 to 30 minutes.

In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and
salt and pepper to taste.

While the pork chops finish cooking over indirect heat, cook the peppers in a
single layer on the grill over moderate, direct heat, turning them occasionally,

until they are charred in spots and softened but not mushy, 8 to 10 minutes.

Transfer the pork and peppers to a warmed serving platter. Squeeze the lemon half
over both and serve with the lemon wedges on the side.

Michael's Notes: To get some nice caramelization on the peppers, be sure not to
crowd them. If stacked, they will steam instead of sizzle.

Peck Seasoning

Ingredients
1/4 cup minced garlic
1 tablespoon roughly chopped lemon zest
1/2 cup coarsely chopped fresh sage

1/2 cup coarsely chopped fresh rosemary
1/2 cup very finely minced pancetta (about 3 ounces)
3/4 cup kosher salt
1 tablespoon freshly ground black pepper

Directions
Combine the garlic and lemon zest on a cutting board
and chop finely. Add the sage and rosemary and mince everything together until
very fine. Add the pancetta and mix it in well with your fingers. Add the salt and
pepper and gently incorporate all the ingredients by hand until the mixture
resembles a moist seasoning salt. Transfer to an airtight container and
refrigerate for up to 1 week or freeze for up to 3 months.