Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
"The delicious smell of roasted chiles fills the air right now, and we just roasted 500 pounds of organic, local chiles that we're selling frozen in the stores," says Barb. She's already made plenty of green chile, so she's also taking advantage of the end of peach season to use both fruits, along with fresh corn, in this week's recipe centered around pork. "This is a really seasonal dinner, and the roasted corn, chile and peach relish is so good that our manager Dave calls it the best meal he's ever eaten."
6 small bone-in pork chops (take them out of the refrigerator at least one hour before cooking) 6 ears fresh corn, peeled and silk removed 6 Colorado peaches, peeled 1 cup fresh green chiles, roasted, cooled and chopped (do not use canned chiles) 1 carton cherry tomatoes, halved Olive oil Salt and pepper to taste
1. Turn the grill on medium-high heat. 2. Soak corn in a pot of water for 15 minutes 3. When the grill is hot, drain and dry the corn, rub the ears with olive oil and salt and pepper and place the ears directly on the grill, rotating them until they start to char. 4. Move ears to a cooler part of the grill and cook for about 15 more minutes. 5. Rub the peaches with olive oil and place them on the grill, cut side down, until they're just charred. Set peaches aside. 6. When the corn has cooled, slice off the kernels and place inside a bowl. Add the sliced peaches, cherry tomatoes and chopped chiles. 7. Grill pork chops, turning over once, until just cooked through, about 5 to 6 minutes total. 8. Divide the relish equally among plates and place the chops on top.
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