Pork Chops With Tomatillo Glaze

Summer is coming to an end, but if you love to cook indoors or out, now is the time to bask in the glory of the late summer harvest. Corn, basil, tomatoes and peaches are all at their peak and each offers more than just a hint of flavor and texture when added to meat, poultry, relishes and desserts.

Chef Gerry Hayden, owner of the Amuse restaurant in New York City, and his wife, James Beard Award winning pastry chef Claudia Fleming, have created a late summer menu that is easy to prepare and even more exciting to eat.

Here are the recipes for the dishes they prepare on Thursday's The Early Show.

Grilled Niman Ranch Pork Chops With Tomatillo Glaze
6 center cut niman ranch pork chops
Kosher salt to taste
Cracked black pepper to taste

Season chops and coat both sides with glaze. Grill over medium heat 3-4 minutes on both sides to achieve a medium temperature, continually basting.

Tomatillo Glaze:
1/2 lb Tomatillos sliced
2 cloves garlic sliced
1 medium onion peeled and sliced
1 serrano pepper seeded and sliced
1/2 cup cilantro leaves picked
2 oz. olive oil and 1/2 c for blending
1 tbsp. Dijon mustard
1 tsp. Toasted ground coriander
1 tsp. toasted ground cumin
Kosher salt and cracked black pepper to taste

Over medium high heat in a heavy bottomed sauté pan, heat 2 oz. olive oil. Add garlic and cook until golden brown. Add onions and tomatillos. Season and cook until onions and tomatillos are soft, about 10 minutes, add spices and cilantro. Transfer to a blender, add Dijon and blend until smooth. Then add remainder of olive oil and adjust seasoning. Transfer to a bowl and let cool.

Corn Relish:
4 ears of fresh sweet corn
1 red bell pepper seeded and finely diced
1 medium red onion peeled and finely diced
6 garlic chives minced
2 sprigs of thyme picked and chopped
1 tbsp. aged sherry vinegar
3 tbsp. extra virgin olive oil
Kosher salt and cracked black pepper to taste

Soak corn for 1/2 hour. Place on medium heat and grill in husk about 10 minutes until kernels are tender and slightly caramelized. Peel off husks and cut kernels off cob into a bowl. Add pepper and onion while still hot to wilt them and then slightly season. Let cool slightly. Add vinegar, oil and herbs and reserve.

Mustard Greens:
3 bunches of mustard greens, stemmed, washed and cut small
1 shallot peeled and minced
2 tsp. mustard oil
2 tsp. butter
Kosher salt and cracked black pepper to taste

In a sauté pan over medium high heat melt butter with mustard oil. Add greens and sauté about 2 minutes until greens are wilted. Season to taste and drain on plate with paper towel. Reserve warm.

To assemble platter:

Place mustard greens in center of platter. Place pork chops on top. Drizzle with a little glaze and top each chop with some corn relish. Serve the remaining relish on the side.

Grilled Peaches With Basil Syrup Over Grilled Pound Cake
Serves 4-6 people

Approx. 1 pound of peaches, rinsed and sliced into eighths
1/4 cup light brown sugar
2 tablespoons sweet butter, cut into small dice
1 cinnamon stick
1 sprig approx 4 inches long of rosemary

1. Put sliced peaches on a piece of aluminum foil large enough to place them on one layer.
2. Sprinkle with brown sugar and butter. Place cinnamon stick and rosemary sprig on top.
3. Put another piece of aluminum foil of equal size on top of the peaches. Seal all four sides by folding over the edges of the foil creating a sealed pouch. This can be done just as you're getting ready to put the chops on the grill.
4. After you've cooked your chops and just before you sit down to dinner put your peach pouch on the grill. The peaches will be finished in 20-25 minutes. Allow them to rest in the pouch until you're ready to serve dessert. Serve with grilled pound cake, basil syrup and whipped cream.

1. Bring a small saucepan of water to a boil. Fill a bowl with ice cubes and water. Plunge the herb leaves into the boiling water for 30 seconds, drain and immediately plunge into the ice water. Remove from water and squeeze dry.
2. Combine the corn syrup and the herb leaves in a blender and puree. Allow to rest for 30 minutes and strain. The syrup will keep refrigerated for 2 days.

1. Preheat oven to 350 degrees. Butter and flour a 9x5 inch loaf pan. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar until well combined, about three minutes.
2. In a bowl, whisk together the eggs, milk and vanilla. Gradually add the egg mixture to the butter mixture, beating well to combine.
3. In another bowl, sift together the flour, cornmeal, baking powder, and salt. Add half the dry mixture to the batter and beat to combine. add the remaining dry mixture and gently fold in with a spatula.
4. Scrape the batter into the prepared pan and smooth the top with a spatula. Place the pan on a baking sheet and bake for 15 minutes. Lower the oven temperature to 325 degrees and bake the cake for about an hour and 15 minutes.