Grilled Bone in Duroc Pork Chop, edamame hummus, Balsamic Vinegar of Modena PGI, picked plums, pistacchio and radicchio
Ingredients:
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Duroc Pork Chop
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Edamame
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Salt & Pepper
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Thyme
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Tahini
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Lime
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Water
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Balsamic Vinegar of Modena PGI
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Plums
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Pistacchio
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Radicchio
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Olive oil
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Sugar
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Paprika
Procedure:
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Prepare and oil the grill. Grill the plums, cut side down, for about 2 minutes. Transfer them to a cutting board and let cool.
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Season pork chops all over with salt and pepper and sprinkle with brown sugar and paprika. Grill, turning occasionally, until nicely browned, about 10 to 12 minutes. Transfer to a plate and let rest 10 minutes.
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For the hummus: First put the edamame in a glass and microwave it for 2 minutes (after 60 seconds stir and turn the microwave back on).
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Place edamame, tahini, lime and water in blender and blend until creamy (add more water if needed).
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Add some Evo oil, thyme and salt!
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Plate: spread edamame hummus on a serving plate with spoon, place duroc pork chops on top.
Scatter pistacchio, radicchio and grilled plums to taste and sprinkle with Balsamic Vinegar.
