Gather The Goods
For the Pork Chops
2 tablespoons EVOO
4 bone in pork chops
10 garlic cloves, smashed with skin
1 tablespoon coarsely ground peppercorns
1 small grapefruit, sliced
1 lemon, sliced
1/2 cup fresh parsley, picked
For the peaches
4 doughnut peaches, cut in half
Kosher Salt to taste
1 teaspoon chili powder
For the Fingerlings & Leeks
2 leeks, cut into quarters
1 pound fingerling potatoes, cut in half
1/4 cup olive oil
Kosher salt to taste
For the Cream Sauce
1 cup sour cream
EVOO for drizzle
cracked black pepper
1/4 cup fresh parsley, minced
4 pieces Naan bread for serving
Preheat the oven to 350 degrees. Season the pork chops with a generous amount of salt. In a large skill drizzle with olive oil and add each pork chop. Cook over a high heat until the pork chops sear on the bottom. Flip over and cook, add the crushed garlic and peppercorns.
While the pork chops cook prepare the leeks and potatoes. Coat them in olive oil and sprinkle with salt and roast in the oven until golden brown.
Preheat a cast iron grill or griddle over high heat. Brush the griddle and peaches with olive oil. Sprinkle the peaches with chili powder and salt to taste. Grill flesh side down until desired doneness or beautiful grill marks appear.
Take the sour cream, swirl generously into a bowl to create little crevices and pour the olive oil into them. Sprinkle the pine nuts, parsley, and black peppercorns into the crevices as well! Sprinkle the entire bowl with salt to taste.
Toast the naan bread and garnish the pork chops with citrus slices and parsley and enjoy at a 4th of July outdoor gathering!