All winter long, I dream about those slow summer evenings out on the porch, sipping a glass of wine and laughing with friends.  With summer fast approaching, I can stop dreaming and start doing.  This is an easy menu to prepare because it’s all done on the grill with minimal time spent in the kitchen.  So invite over your friends, pour a couple glass of wine, light up the grill and enjoy the evening. 

Serves 4

4 ½ pound pork chops, 1 inch thick
1 c orange marmalade
10 T olive oil, divided
1 rosemary sprig
1 loaf French bread
2 cloves garlic, peeled and left whole
1 log fresh goat cheese
3 T prepared olive tapenade
2 lbs asparagus
4 slices pound cake or angle food cake
4 c mixed berries such as strawberries, raspberries and blueberries
½ c crème fraîche

Prepare the barbeque for high heat.  Wash the pork chops and pat dry.  Sprinkle both sides with salt and pepper.  In a small sauce pan over low heat, add 6 T oil.  Add the Rosemary spring, keeping the cut end out of the oil.  Infuse the oil with the Rosemary for ten minutes.  In another small saucepan over low heat, add the Marmalade.  Stir occasionally until the jelly in the Marmalade becomes liquefied.  Remove from heat.

Mix goat cheese and olive tapenade in a small bowl to combine.  Set aside.

Cut French bread lengthwise and then into four equal pieces.

Put asparagus in a medium bowl with 2 T oil and toss to coat.  Sprinkle with salt and pepper.  If asparagus is thin, take half of the asparagus and thread on to two bamboo skewers that have been soaked in water a half hour.  This makes turning the asparagus easier and avoids dropping them into the grill.

Place pork chops on hottest part of the grill.  Using the rosemary sprig, brush pork chops with oil.  Grill for three minutes.  Turn pork chops, brush with oil and grill for another three minutes.  Using a pastry brush, brush pork chops with Marmalade and grill for 30 seconds per side.

While the pork chops are grilling, add asparagus to the grill and cook to your liking.  At the last minute, brush the bread with remaining oil and grill.  Serve chops, asperagus and bread.

For dessert, grill pound or angel food cake, about 2-3 minutes per side.  Serve with fresh berries and crème fraîche.
 

 Leave a Comment