• Ingredients: 37
  • Serves: 6

Grilled pork chops with peaches and pole beans with olive oil plus more for drizzling, vegetable oil, chopped fresh marjoram, divided, dijon mustard, minced garlic, white wine vinegar, freshly cracked black pepper, 1 1/2″-thick bone-in pork chops, kosher salt plus more, pole beans , trimmed, thinly sliced shallot rings, 3-4 semi-ripe peaches, halved, pitted.



  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 3 garlic cloves, minced, mashed to a paste with the back of a knife
  • 3 tbsps. chopped fresh thyme leaves plus sprigs for stuffing
  • 2 tbsps. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage
  • 2 2 1/2–3-pounds whole chickens
  • 2 tbsps. kosher salt
  • Freshly ground black pepper
  • 1 lemon, halved

Peppers and corn:

  • 1/4 cup olive oil
  • 1/2 cup minced red onion
  • 1/4 cup minced capers plus 1-2 tsp. caper brine
  • 1 tsp. crushed red pepper flakes
  • Kosher salt
  • 8 cups thinly sliced yellow, orange, and red bell peppers
  • 4 red Fresno chiles, seeded, thinly sliced
  • 3 cups fresh corn kernels
  • 2 tbsps. minced flat-leaf parsley
  • 2 tbsps. red wine vinegar

Pistachio salsa:

  • 1 cup unsalted shelled pistachios, coarsely chopped
  • 1/4 cup thinly sliced fresh chives
  • 2 tbsps. finely grated lemon zest
  • 1 tsp. kosher salt
  • 1 cup extra-virgin olive oil


  1. Step 1 Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl.

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  2. Step 2 Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.

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  3. Step 3 Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute.

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  4. Step 4 Seal bag; chill for at least 4 hours and up to 24 hours.
  5. Step 5 Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes.
  6. Step 6 Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.

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  7. Step 7 Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing.

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  8. Step 8 Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total.

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  9. Step 9 Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes.

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  10. Step 10 Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
  11. Step 11 Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.

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Nutrition information

Calories 1,206 Carbohydrates 69 g (23%)
Fat 65 g (100%) Protein 86 g (173%)
Saturated Fat 13 g (65%) Sodium 1,792 mg (75%)
Polyunsaturated Fat 9 g Fiber 17 g (67%)
Monounsaturated Fat 37 g Cholesterol 209 mg (70%)