4 bone-in pork chops (about 12 oz. each)
1 tablespoon + 2 teaspoons of extra virgin olive oil, divided
1/2 teaspoon + ¼ teaspoon sea salt, divided
4 peaches, halved and pitted
1 pound of wild arugula
1/3 cup fresh Italian parsley
Juice of 1 lemon



Inspired by FOOD NETWORK

Our friends at Food Network suggested Pork Chops as an alternative protein for
your summertime grilling. This recipe features our Tuscan Grill and Heritage
Pork. According to Heritage Foods, “Every breed comes from a unique culinary
tradition, with its own pure genetic line, and boasts a different, nuanced flavor.”

Living in Healdsburg, we choose to pair our pork chops with the famous Dry
Creek Peaches found only 10 minutes from our Cooking School. As the last fruit
farm in the valley, you definitely want to get to know them. Here we grill peaches
alongside heritage pork chops, and serve them with a simple arugula salad.

Prepare your wood fired oven for the Tuscan Grilling environment.

Season the pork chops on both side with the ½ teaspoon of salt. Place them on
the grilling surface and create a nice caramelized crust on one side of the chop,
about 4 – 5 minutes. Flip and continue to cook for an additional 3 – 4 minutes.
Transfer the pork to a cutting board and let rest for 5 minutes.

Next, toss the peaches in 2 teaspoons of olive oil and season with ¼ teaspoon of
salt. Place the peaches on the grill flesh side down, and cook for about 2
minutes to obtain grill marks and soften the fruit. Flip, and cook for 1 minute on
the skin side. Remove from grill and cut into wedges.

Toss the arugula and parsley with the lemon juice and remaining olive oil and
season with salt. Divide among four plates and top with peach wedges. Serve
with the pork chops.