Ingredients:

• Duroc Pork Chop

• Edamame

• Salt & Pepper

• Thyme

• Tahini

• Lime

• Water

• Balsamic Vinegar of Modena PGI

• Plums

• Pistacchio

• Radicchio

• Olive oil

• Sugar

• Paprika

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Procedure:

• Prepare and oil the grill. Grill the plums, cut side down, for about 2 minutes. Transfer them to a cutting board and let cool.

• 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.

• 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).

• Place edamame, tahini, lime and water in blender and blend until creamy (add more water if needed).

• Add some Evo oil, thyme and salt!

• 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.