Tingly Grilled Pork Chops & Peaches

Contributed By Doug Heilman

Ingredients 

For the Tingly Barbecue Oil

• 1/2 cup Olive oil 
• 1 tablespoon Smoked paprika 
• 2 teaspoons 50Hertz Red Sichuan pepper, (toasted and roughly ground) 
• 1 teaspoon Ground chipotle pepper
• 2 teaspoons Ground coriander 
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 2 teaspoons Honey
• 1/2 teaspoon Sea Salt

For the Dish

• 2 Pork chops, 1 inch in thickness 
• 1/2 teaspoon Sea salt
• 2-3 Peaches

Method

Preparing the Ingredients

1. 30 minutes before grilling, salt the pork chops on both sides and allow them to rest at room temperature. Cut peaches in half, and remove pits. Lightly oil and salt peaches, then set aside for later.
2. Preheat the grill.
3. Toast the 50Hertz red Sichuan peppers in a dry pan and ground it.
4. Combine all of the spices with the honey and olive oil. Mix well then reserve 2-3 tablespoons of the barbecue oil in a separate bowl for serving. 

Cooking the Ingredients

1. Using a spoon, coat the meat with the barbecue oil. Place chops on the grill, covered for 4-5 minutes, then turn, and baste again with the barbecue oil. Take care not to drip the barbecue oil into the grill flames, to avoid flare ups. Grill for another 3-5 minutes. Remove pork chops from the grill. Allow to rest 5-10 minutes before slicing or serving. NOTE: Using an instant read thermometer, the internal temperature of the chops should register between 145°F for medium rare or 160° for well done. 
2. While the meat rests, place peach halves cut side down across the grill. After achieving a good char, remove peach halves from the grill. Allow peaches to cool slightly and once able to handle, peel and dice peaches.
3. Serve pork chops over a bed of couscous, rice, or quinoa along with any additional grilled vegetables. Add some of the grilled peaches over each pork chop. Add a drizzle of the reserved barbecue oil to the peaches and pork.

Notes:

• Alternate to grilling, cook pork chops and peaches on the stovetop using a cast iron skillet.
• The barbecue oil also works well on chicken.

About our recipe contributor, Doug Heilman

Doug Heilman is a life-long resident of Western Pennsylvania, and self-described foodie. Growing up on his family's farm, food and home cooking always played important roles in Doug’s early life. After high school, Doug attended Penn State University where he earned a Bachelor’s Degree in Nutritional Sciences. He also holds several professional certifications from a 20+ year career in Learning & Development.

Combining a love of educating and cooking, Doug established a social media presence in 2015, aptly named 'Doug Cooking' where he continues to share recipes and cooking demos. In 2024, he launched The Pittsburgh Dish, a weekly regional food podcast.

Doug competed on Season 3 of The Great American Recipe on PBS and  is a regular kitchen contributor on CBS Pittsburgh’s daily lifestyle show, Pittsburgh Today Live. He also enjoys helping with local PBS cooking productions and hosting live cooking demos. See some of his TV Appearances here. 

Websites:

www.dougcooking.com

www.pittsburghdish.com

Socials:

@dougcooking

@thepittsburghdish