Green almonds have become one of our favorite spring treats and we’re constantly coming up with new ways to enjoy them. This simple relish, which pairs fresh, crunchy green almonds with mild, buttery Castelvetrano olives and fresh rosemary, could not possibly be any easier to make. It’s great with grilled pork chops, but it would be just as good with fish, on a salad or with a good creamy goat cheese.
This is the first time we’ve tried Smoking Goose Meatery’s smoked pork loin chops and we were amazed at just how good a fully cooked, ready-to-serve pork chop can be. They’re so meltingly tender and succulent (how do they do that?) that you can almost eat them with a spoon. What’s better yet, they only take a minute or two on the grill or in a pan to heat through.
Grilled Pork Chop with Green Almond and Olive Relish
If you’re not in the mood for grilling (or the weather isn’t cooperating, you can simply sear the pork chops in a heavy-bottomed pan on the stovetop. We suggest trying the Smoking Goose Meatery smoke pork loin chops, which only take a couple of minutes to heat through. If you’re cooking fresh pork chops from scratch, just finish them in a hot oven for an additional 15 minutes or so.
Serves 2, easily scaled up for more
- 2 thick cut pork chops (we used ready-to-serve smoked pork loin chops from Smoking Goose Meatery)
- 8 whole fresh green almonds
- 8 unpitted Castelvetrano olives
- 3 – 4 Tbsp extra virgin olive oil, plus more for the pork chops
- 1 tsp chopped fresh rosemary
- coarse sea salt & freshly ground pepper to taste
Preheat the grill to high. Brush the grate clean & oil well.
Wash the almonds and pat dry. Slice off the tip of the end with the stem and discard. Slice the almonds into 1/8th inch thick pieces.
Whack each olive with the flat of your hand or the back of a heavy knife until they crack open. Discard the pit and tear the olives in half or into large pieces.
Place the sliced almonds and olives into a bowl and add the remaining ingredients. Toss well and set aside to stand at room temperature for 15 – 20 minutes.
Brush the pork chops with a little olive oil to coat. When the grill is very hot, put on the chops. If you’re using the Smoking Goose pork chops, you’ll only need to leave them on the grill long enough to heat through and leave some attractive grill marks, about 2 or 3 minutes per side.
If you’re cooking fresh chops, you’ll need to cook them for a bit longer. First, sear them on a very hot grill (450 degrees F) for a minute or two on each side. Lower the heat to 225 degrees F and cook for 5 minutes. Turn the chops and cook for another 5 minutes. Remove from the grill to a plate and cover loosely with aluminum foil. Allow to rest for 10 minutes.
When your chops are ready to serve, place each one on a plate and spoon the Green Almond and Olive Relish generously over the top. The rich, smoky flavor of the chops is complemented perfectly by the sweet, buttery olives, refreshingly tart and crunchy green almonds, and herbaceous notes of rosemary and fruity olive oil.
Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.
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