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.