Grilled Pork Chops with Peach BBQ Sauce Come Early Stay Late with Brian Malarkey
With the selection of seasonal fresh, ripe, juicy peaches shortly now yielding on to newly arriving varieties of all types of apples, I could not resist but trying one further delectable recipe having arrived in my mailbox a few weeks back alongside two other San Diego based cookbooks, this one, Chef Brian Malarkey, Come Early, Stay Late.
This cookbook is quite exciting using different verses of expression within the pages enhanced with fabulous recipes in between full-page photographs of each dish.
Malarkey’s philosophy is engaging throughout the cookbook and consistently tied alongside the applied restaurants and dining experience. Sharing the underlying importance of food often stated over a Shared Table is that Malarkey adds more of a modern buzz with a twist called the FSB, that is, the Fabric of Social Dining.
Come Early, Stay Late culminates recipes sectioned among the five of each of Brian Malarkey’s affiliated top San Diego Restaurants all named after a Fabric. Fascinating.
Beginning with the launch of ‘Searsucker’ in 2010, the restaurant earned Time Magazines’ number two spot among the hottest restaurants in the country.
From there, interwoven between each among the other restaurants of which Markley threads the Fabric of Social Dining scene include Burlap, Gingham, Gabardine, and Herringbone.
Following the Chapters within the cookbook are featured top recipes from each of these five and the final two Chapters providing the restaurants top desserts and drinks.
You might recognize the name of Brian Malarkey from the television show ‘Top Chef’ initially coming about by invitation due to a potentially dangerous food stunt he had formerly pulled at a charity event earning a thumbs down but nevertheless resulting in a request to compete.
Malarkey complied and made it to the final round. Prior, Malarkey was a prestigious and highly accomplished chef, partner-restaurateur, and well-rounded traveler, especially engaged in cultural food products and dishes among the countries he visited.
Today’s recipe, Grilled Pork Chops and Peach BBQ Sauce is chosen from the chapter of the San Diego neighborhood restaurant, Gabardine. The establishment hosts a small 88-seat venue featuring sights and sounds of the nearby ocean with views of gliding sailboats and seagulls flying the sky. I might rather dine at Gabardine, perhaps you would also, but the recipe is simple and too tempting to pass up at summers end.
I admit I am rather caught up in the ‘Fabric’ concept of the restaurants as well as the excellent recipes contained within so I just have to share with you a quote on Gabardine to give you an idea on how the philosophies are created analogies incorporated within the food styles prepared.
Besides, my eldest, talented daughter, Sooky the Stylist, only into high fashion and the eclectic was even smitten with this cookbook taking the time to review each of the restaurants and recipes contained there within.
“Gabardine was a fabric that was created by Burberry in the late 1800s for use by fisherman and in nautical environments. It was very waterproof, rain resistant, holds up to the wind, and now it’s a fine gentlemen’s suit.”The paragraph goes on to say, “So we liked the idea of a fabric that had been used by working people in a rough, natural ocean setting that has evolved into something more refined, but still maintains its casual charm.”
See what I mean on how the concepts transition through the restaurants and into the cookbook, all of this between so many interesting recipes.
The final paragraph leading to the recipe section of Gabardine then goes on to say, “We’re fond of saying that Gabardine is a great place to Gab, Bar, and Dine.” All combined this then too finds its way back to the underlying concept and philosophy sharing great food among great friends, conversing, laughing, staying awhile and creating memories. The recipes are unique, clear and straightforward providing for all levels of mastery. What else might you ever hope for in a true Shared Table, or the FSD, the Fabric of Social Dining, that is.
- 4 thick Center Cut Pork Chops, bone in
- 2 Tablespoons Olive Oil
- 1 small onion, chopped
- 5 cloves garlic, chopped
- 1 1/2 jalapeno, chopped
- 4 Peaches, coarse chopped
- 1/2 cup Bourbon
- 1/2 cup Apple Cider
- 1 cup Chicken Stock
- 1 Tablespoon Honey
- 1/2 Stick Chilled Butter, cut into small pieces
- 2 Peaches, halved and cored for grilling
- 1 Tablespoon Melted Butter for brushing on peaches just after grilling
- 1 teaspoon cinnamon for sprinkling over the grilled fresh peaches
- Prepare coals for the Barbecue grill. Season Pork Chops with salt and pepper on a tray and set aside until coals are hot.
- In a large saute pan add in olive oil, chopped onions, garlic, and jalapeno peppers and cook on low until translucent. Add in the peaches, stir and for about four minutes. On medium flame, add in the bourbon and cook shaking the pan slightly if any flames occur. Add in the vinegar, then chicken stock and honey and simmer reducing the sauce by about half. Strain the sauce then return to the pan and sit aside until Pork Chops are cooked.
- Grill Pork Chops creating visible grill marks before slightly rotating the chops to create another grill mark, turn pork chops over and cook another few minutes before moving chops to less direct heat and cooking until just done. About five minutes before Pork Chops are done, grill the peach halves fruit side down also creating one or two grill marks. When peaches are done, brush with melted butter and sprinkle each half with ground cinnamon.
- When Pork Chops and Grilled Peaches are done heat the reserved Peach Sauce, once warm, begin whisking in bits of butter a little at a time to thicken the sauce
- Ladle Sauce onto the bottom of each plate then top with a Grilled Pork Chop and a half of Grilled Peach.
Brian Malarkey from the Cookbook: Come Early Stay Late
Featured from 'Gabardine' Neighborhood Kitchen, San Diego, California Restaurant in the Brian Malarkey Cookbook, Come Early, Stay Late