FOOD: Heirloom Tomato Mozzarella Salad, Maple-Glazed Black Pepper Chops

Published 12:00 am Tuesday, August 17, 2021

Heirloom Tomato Mozzarella Salad

• 2 1/2 pounds heirloom tomatoes,
mixed varieties
• 1/4 cup good quality extra-virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup micro basil (or 1 dozen basil leaves,
sliced and torn), divided
• 2 large balls fresh mozzarella, cut into wedges
• flaked sea salt

Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Email newsletter signup

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

Maple-Glazed Black Pepper Chops

• 3 tablespoons butter
• 3 tablespoons minced shallots
• 2 tablespoons chopped fresh thyme
• 2 teaspoons minced garlic
• 2 teaspoons cracked black pepper
• 6 tablespoons apple cider vinegar
• 1/4 cup dark agave nectar
• 1/4 cup maple syrup
• 2 teaspoons sea salt, plus extra for seasoning
• 4 Smithfield bone-in New York pork chops, 1-inch thick

In small saucepan, combine butter, shallots, thyme, garlic and pepper. Cook over low heat until garlic has browned. Stir in vinegar, agave nectar, maple syrup and salt; heat until slightly thickened. Remove pan from heat.

Heat charcoal grill to medium; lightly oil grates. Lightly sprinkle surface of chops with sea salt; grill 6 minutes per side.

Brush glaze on both sides of chops and grill until internal temperature reaches 150 F and glaze is caramelized.