I know, I don’t want to admit it either, but sure enough the hot and hazy days of summer are coming to an end. With the cool air on its way and the evenings for outdoor dining numbered, what better way to savor the last few weeks of summer than with a glorious grilling extravaganza.
I tried it for myself this weekend. With a sturdy charcoal grill with steady heat, I grilled farm fresh husked corn, roasted whole red peppers, grilled peaches drizzled with maple syrup, heated through halves of crookneck squash, and seared Sweet Stem Farm pork chops (careful not to overcook them – only a few minutes on each side). I also oven-roasted a few extra garden tomatoes that were on hand and served them with a light but flavorful anchovy-basil vinaigrette and slices of a fresh baguette. This easy and fun to make meal, quickly turned into a summertime feast as the grilled peaches, corn, and pork piled up. On my screened-in porch, we sat down to this table, a griller’s delight, and smiles stretched ear-to-ear…as we dug into our ears (of corn).
Yes, grilled corn is always a crowd favorite, but the real stand-out of this particular meal was a new pork chop sauce being tried out for the first time. Since the bowl reached finger-licking status, and the leftovers were used with similar rave reviews the next night when paired with sliced peaches, I suggest you give it a try too.
Blue Cheese Pork Chop Butter Sauce
Mash together equal parts blue cheese and butter (1/4 cup worked well here).
Mix in a tablespoon of thyme, tablespoon Dijon mustard, 1/4 sour cream, a splash of milk, and sprinkle with fresh ground black pepper.
After all ingredients are mixed together well to form a creamy sauce, refrigerate until use.
Top grilled pork chops with sauce. Keep leftovers refrigerated.*
*I used up my leftover sauce as a base layer on a peach and basil crostini. Drizzle honey on top for extra sweetness.