Double Cut Duroc Pork Chop Recipe

Inspired by The Shore

Time40m

Serves2

mole verde, asparagus, corn, red onion, peaches, pepitas, shishito peppers

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Ingredients

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1
Prepare the Mole Verde
In a blender, combine fresh herbs (like cilantro and parsley), green chili, garlic, lime juice, and a pinch of salt to create the mole verde. Blend until smooth and set aside.
2
Cook the Pork Chops
Season the Duroc pork chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until they achieve a nice golden crust and reach an internal temperature of 145°F (63°C). Remove from heat and let them rest.
3
Sauté the Vegetables
In the same skillet, add sliced red onion and shishito peppers. Sauté for 3-4 minutes until softened. Add asparagus and corn, cooking for an additional 2-3 minutes until tender.
4
Grill the Peaches
Cut the peaches in half, remove the pit, and grill them cut-side down for about 2-3 minutes until grill marks appear. Remove from heat and slice.
5
Plate the Dish
On a plate, arrange the sautéed vegetables, place the rested pork chop on top, drizzle with mole verde, and garnish with grilled peaches and a sprinkle of pepitas.