Grilled peaches and pork chops sing with Riesling
In honour of its 25th anniversary, Cave Spring Cellars called upon talented Canadian chefs to share their favourite Riesling-friendly recipes. Chef Peter George, from 360 The Restaurant at the CN Tower, Toronto, Ontario, answered with Willow Grove Farm’s Pork Chop with Cave Spring Cellars Grilled Riesling Poached. As George explains, “Riesling is my favourite way to start a meal; its light sweetness and exotic flavours excite my palate. I always have a few bottles.”
4 Willow Grove Farms pork rack chops
salt, pepper and fresh rosemary
4 Niagara free stone peaches
2 cups Cave Spring Cellars Riesling Niagara Peninsula
½ cup sugar
1 vanilla bean, split lengthwise extra virgin olive oil
Bring a large pot of water to a boil and add the peaches. Boil for one minute; remove the peaches to an ice water bath to cool. Peel the skin from the peaches and cut in half removing the peach stone. Combine the Riesling, sugar and vanilla and bring to a boil. Reduce the heat and add the peach halves. Simmer the peach halves for 3 minutes. Remove the pot from the stove and allow the peaches to cool in the Riesling. Once cool, remove the peaches from the Riesling and reduce the peach cooking liquid to a glaze, about 1/5 of its original volume.
Season the pork chops with salt, pepper, fresh rosemary and a little extra virgin olive oil. Grill the pork chops on the barbecue for 5 minutes per side. The last two minutes of cooking, grill the peach halves on the barbecue. Brush the pork chops with the Riesling reduction saving a little for the final platter.
Arrange the pork chops on a platter with the grilled peaches. Garnish with sprigs of fresh rosemary and a drizzle of the Cave Spring Cellars Riesling reduction. Enjoy!
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