Hunter Cattle Pork Chops with Blackberry Chutney
- 1/2 tablespoon olive oil
- 1/4 medium vidalia onion, finely chopped
- 1/2 tablespoon fresh ginger, finely chopped
- 1/2 teaspoon garlic, minced
- 1 corno di toro pepper, finely diced (seeds removed)
- 1 pint fresh blackberries
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 2 Thick Cut Hunter Cattle Pork Chops
- Heat the olive oil in a small saucepan.
- Add the onion, ginger and garlic and cook for 4 to 5 minutes, until the onion is translucent.
- Add the jalapeños and blackberries and cook for 4 minutes.
- Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally.
- Season Pork Chops with salt and pepper and grill or pan sear.
- Serve chutney over chops
Cantaloupe & Cucumber Salad
- 1/2 cup olive oil
- 1/4 cup Champagne vinegar or white wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cardamom
- 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
- 1 cucumber, sliced on a diagonal 1/2 inch thick
- 1 cubanelle pepper, thinly sliced
- 1/2 cup unsalted, roasted pumpkin seeds (pepitas)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
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Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and peppers and toss to coat in dressing.
- Let sit, uncovered, 15 minutes.
- To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine.
Grilled Peaches with Cinnamon Butter
- 1 stick unsalted butter, at room temperature
- 1 teaspoon cinnamon sugar
- 2 tablespoons granulated sugar
- Pinch salt
- 4 ripe peaches, halved and pitted
- Canola oil
- Mint leaves, for garnish
- In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
- Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
