grilled stone fruit appetizer
Lime Roasted Honey Carrots
pork chop
honey lemonade tea pops
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Brined, Honey-Mustard Pork Chops with a Cherry Sauce

4 pork chops, bone-in

Brine:
6 cups ice water
1/4 cup kosher salt
1/4 cup sugar
1 stalk rosemary

Honey-Mustard Wet Rub:
2 tablespoons whole grain dijon mustard
2 tablespoons honey

Cherry Sauce:
2 cups fresh cherries, pitted
3 tablespoons butter
2 cloves garlic, minced
1 stalk rosemary
1/2 cup red wine
1 tablespoon honey

1. Stir together the ice water, kosher salt, sugar, and rosemary in a large bowl to make the brine. Add the pork chops, cover and refrigerate for 1 hour.

2. Meanwhile, prepare the honey-mustard wet rub in a small bowl by whisking the honey and mustard together with a fork. Remove the pork chops from the brine, and pat dry with a paper towel. Sprinkle both sides with fresh ground pepper, and a light dusting of kosher salt. Rub all sides with the honey-mustard wet rub until evenly coated, and let sit at room temperature for 30 minutes.

3. While pork chops are marinating, prepare the cherry sauce. Using a cherry pitter, carefully remove the pits from 2 cups of fresh cherries. With the right tool - this step takes no time at all! In a medium-sized saucepan, melt the butter over medium-high heat. Add the garlic, stir, and cook for about 2 minutes until fragrant. Add the rosemary, wine, honey and cherries. Bring to a low simmer, and simmer for about 20-30 minutes until wine reduces down and sauce thickens. Use the back of a spoon to slightly mash some of the cherries. Season with kosher salt and pepper, to taste. Remove the rosemary stalk before serving.

4. Fire up the grill! Place marinated pork chops on the hot, well oiled grill and sear for 3 minutes on each side. Then, turn off one burner to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue to cook until their internal temperature reaches 135*.

5. Once the pork chops reach 135*, place on a clean plate, and cover loosely with a tinfoil "tent" for about 10 minutes. This will allow the meat to rest and continue to cook to a perfect, juicy medium of 145*.

6. Serve pork chops with a spoonful of cherry sauce on top.
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Honey Lime Grilled Carrots
10 carrots, peeled and cut lengthwise
sprinkle of kosher salt
black pepper
1-2 tablespoons honey
zest and juice of 1 lime
2 tablespoons olive oil

1. Peel carrots, and cut in half lengthwise.
2. Prepare the carrots on a baking sheet. Sprinkle with kosher salt, pepper, and lime zest. In a small bowl, whisk together honey, lime juice and olive oil and then drizzle over the carrots and toss until evenly coated.
3. Grill the carrots in a grill basket or on a grill mat over high heat until slightly blistered and charred, but still fork-tender. Drizzle with a little more honey, and serve hot or at room temperature.
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Grilled Stone Fruit Bruschetta
1 baguette, cut into 1/2" slices
3 tablespoons olive oil
8 oz Mascarpone cheese
2 nectarines, cut into quarters, grilled
2 apricots, cut in quarters, grilled
handful of fresh mint leaves
honey for drizzling
Maldon salt for finishing

1. Slice the baguette and brush with olive oil on both sides.

2. Fire up the grill! Grill the bread until just charred on both sides. Then, carefully grill the nectarines and apricots.

3. Assemble the bruschetta. Spread the Mascarpone cheese onto the grilled bread, then layer with grilled stone fruit pieces, and fresh mint leaves. Drizzle with honey and a sprinkle of finishing salt. 
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Honey Lemonade Pops

	•	1/2 cup honey
	•	4 cups water
	•	1 cup fresh lemon juice

1. In a small saucepan, heat water and honey for about one minute until honey dissolves.
2. Remove from heat, and add the fresh lemon juice. 
3. Add a slice of lemon to each popsicle mold, then pour in the honey-lemonade. Add a popsicle stick and freeze until solidified. 

-- 
Lia Soneson
liasoneson@gmail.com
319.830.9103
Acorn Advisors Marketing