Pork Chop and Summer Peaches
1 pork chop
1 ear of corn
½ a fresh peach
3 slices of heirloom tomato
1 15 oz can of your favorite beans
1 Tablespoon of Unsalted Butter
1/2 Tablespoon of Extra Virgin Olive Oil
Turn on your grill to get it hot.
Rub your pork chop with Saucier Willy Virgin Islands Rub.
Place your beans in a sauce pot and place it on the stove top over medium heat; heat until hot; season as desired.
Slice your tomato and peach into wedges; set aside.
Melt butter in a pan over medium heat. After melting, mix it with the olive oil and Virgin Islands Rub.
Grill your pork chop to your desired temperature and your corn to your preferred crispiness.
When your pork chop is close to being done, grill your peach wedges on each side.
Toss your finished pork chop and peaches in the Pineapple Mandarin Preserve.
Using a pastry brush, brush your corn with the butter mixture. You may eat your corn on the ear or cut it off and toss it with some basil.