This recipe is from the July 2007 issue of Gourmet. I had torn the page out and added it to my great big folder of recipes, but never prepared it until last Thursday night. I'm sure glad I finally got around to it. Boneless pork chops cook quickly on the grill and the bright citrusy flavors in the sauce will make this a summer staple for us.
I served Black-Bean and Tomato Quinoa with the chops. This was a great combination. The boys loved the quinoa, Dylan has never met a black bean he did not love. They enjoyed the pork chops as well, but did notice there were crushed red pepper flakes in the sauce. I think they are getting used to them.
I had an equipment causality while making the quinoa. The recipe has you steam it in a sieve after boiling. It helps to dry the grain, making it light and fluffy. My only sieve had a plastic handle, you can guess what happened. It melted! Thankfully it didn't ruin the food. Now I can get some proper stainless steel sieves.
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Epicurious should use your photograph for this recipe. Theirs just does not do this dish justice and yours shows how fresh tasting the chops are. I've made this before and really liked it - now that you've written about it, I'm making it again tonight.
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