Fruit Toppings For Pork

The lack of sun, excessively damp soils and chilly temps really wreaked havoc on summer crops across the board. So what to do with all of the not-so-great-tasting summer fruits currently in excess? The Early Show resident chef Bobby Flay says use them to make glazes, chutneys and relishes to flavor your favorite meats and poultry.

The following are his recipes:

Pan Roasted Pork Chops with Assorted Fruit Glaze, Relish and Chutney
Serves: 4

Ingredients
Nectarine-Fig Chutney
1 tablespoon canola oil
1 shallot, finely chopped
1 clove garlic, finely chopped
1 serrano chile, finely chopped
1 cup fresh orange juice
1/4 cup white wine vinegar
2 tablespoons light brown sugar
3 ripe nectarines, pitted and diced
1 pint fresh figs, diced
Salt and freshly ground pepper
3 tablespoons fresh mint, coarsely chopped

Method

1. Heat oil in a medium saucepan over medium-high heat. Add shallot, garlic and serrano and cook until soft.
2. Add the orange juice, vinegar and brown sugar and bring to a simmer. Add the nectarines and cook for 10 minutes or until soft and the mixture thickens.
3. During the last 2 minutes of cooking, add the figs, season with salt and pepper and fold in the mint. Serve warm or at room temperature.

6 peaches, halved and pitted
2 tablespoons canola oil
1 small red onion, peeled, halved and thinly sliced
1/2 jalapeno, finely diced
1/4 cup balsamic vinegar
Salt and pepper
1 cup toasted pecans, coarsely chopped
3 tablespoons chopped parsley

Method:

1. Preheat oven to 375 degrees F. Place cut peaches on a baking sheet, cut-side down and roast until soft and lightly golden brown on the cut side. Remove from the oven and cut each half into quarters. Set aside.
2. Heat oil in a medium sauté pan over medium-high heat. Add the onion and jalapeno and cook until soft. Add the cut peaches to the pan and the balsamic vinegar and cook for 5 minutes. Remove from the heat and fold in the pecans and parsley. Serve warm or at room temperature.

Method:

1. Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai peppers, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and cook until the sauce becomes thick, and reduced to 4 cups about 30-40 minutes. Remove from heat and let cool slightly.
2. Place plum mixture, in 2-3 batches, in a food processor and process until smooth. Remove marinade to a large bowl and let cool completely.

Method:
Preheat oven to 400 degrees F. Season chops with salt and pepper on each side. Heat oil in a large oven-proof sauté pan over high heat. Place chops in the pan and cook until golden brown, about 2-3 minutes. Turn chops over and place in the oven..continue cooking for 6-8 minutes or until cooked to medium doneness. Serve with chutney or relish on the side.

Note: If using the plum glaze, brush the chops with the glaze during the last 2 minutes of cooking. Remove from the oven and immediately brush with more of the glaze.

Terminology

The following are definitions from the "Barron's Food Lover's Companion."

Chutney: A spicy condiment containing fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes (the word actually comes from the East Indian word "chatni"). The sweeter chutneys also make interesting breads spreads and are delicious with cheese.

Glaze: A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock or ASPIC, whereas a sweet glaze could be anything from melted jelly to a chocolate coating.

Relish: A spicy or savory condiment served with food.