Grilled green chili pork chop with thyme-roasted vegetables

Keep grilling through the fall with Chef Jason Parsons' pleasantly spicy and flavourful dish.

Keep grilling through the fall with Chef Jason Parsons’ pleasantly spicy and flavourful dish. You can find sumac in specialty and Middle Eastern grocery stores.

Grilled green chili pork chop with thyme-roasted vegetables

Serves 2

Ingredients:

2 large pork chops
Pinch of chopped green chili
1 tbsp finely-chopped shallot
1 tbsp finely-chopped garlic
1 tbsp chopped thyme
1 tsp cracked black pepper
1 tsp sea salt
1/4 cup grapeseed oil

Vegetables

1 whole cooked beetroot
2 cups large diced eggplant
1 cup of large diced heirloom tomatoes
1 cup baby zucchini, blanched
2 tbsp chopped thyme
1 tbsp sea salt
1 tsp sumac
2 tbsp grapeseed oil
1/4 cup balsamic vinegar
1/4 extra-virgin olive oil

Method:

In a bowl, mix the chopped green chili, shallots, garlic, thyme, black pepper, sea salt and grapeseed oil. Rub over the pork chops and place in the fridge to marinate over night.

Preheat a grill or BBQ and place the pork chops on the grill. After two minutes, turn the chops on the grill. Two minutes later, turn again, remembering the direction of your grill marks. Lastly, turn again, also remembering the direction of the grill marks. Once the pork is cooked through, remove and allow to rest.

Vegetables

Slice the cooked beetroot, drizzle with olive oil, salt and pepper and char on a hot grill or BBQ.

In a large fry pan, heat the grapeseed oil over medium to high heat. Mix the diced eggplant with the thyme, sea salt and sumac and fry in the grapeseed oil until golden brown. Dry over paper towel.

In a large bowl, gently mix the grilled beetroot, fried eggplant, baby zucchini and heirloom tomatoes. Drizzle with balsamic vinegar and olive oil and serve with the grilled pork chops.

Courtesy Jason Parsons
Peller Estates
@chefparsons