Chuletas de cerdo a la parrilla con surtido de verduras

Ingredientes

• 1 pound Tuscan kale
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh garlic, minced
• 1 tablespoon butter
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound carrots, peeled and cut into thick slices on the bias
• 1 pound Hakurei turnips, peeled and cut into thick slices
• 1 pound yellow squash, cut into thick slices on the bias
• 1/2 pound peas in their pod
• 8 garlic scapes
• 4 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 4 8-ounce pork chops

Preparación

1. 1

   Pull kale leaves from their ribs by grabbing the leaves on the stem end and pulling down in one quick motion. Chop into pieces then rinse thoroughly and allow to drain in a strainer.

2. 2

   In a large sauté pan, place two tablespoons of olive oil and cook garlic over medium heat for 1-2 minutes. Increase heat to medium high and add wet chopped kale (careful – it will splatter) and cook covered for two minutes. Remove lid, stir and cook for two more minutes. Toss with butter and pepper and set aside.

3. 3

   Preheat grill to high. Brush all sliced vegetables with oil, salt and pepper. Brush pork chops with oil, salt and pepper.

4. 4

   Grill pork chops for about 2-3 minutes per side or until done.

5. 5

   At the same time, place all vegetables on the grill* and grill until tender (timing varies between 8 and 15 minutes). Remove each vegetable from the grill as they become tender. *The pea pods and garlic scapes should be cooked in a grill basket.

6. 6

   To serve, place cooked kale on a platter, top with the pork chops and surround the platter with each cooked vegetable.