It was a Saturday meal created after returning home from my daughter’s art class after four, and with Mike to return from work at seven. I served boneless pork marinated in a sherry vinaigrette with fresh sage, grilled peaches with balsamic vinegar and fresh thyme, and double-garlic potatoes, all with a salad that was freshly picked, just like the herbs.
I marinated the pork first and the peaches last, but started cooking the potatoes first, then the pork last. My timing blew me away as well – all three dishes were done to perfection and at the same time. When I got the Weber 3-burner grill early this spring, I loved it from the start and was ambitious from the get-go. First dish? Leg of Lamb, bone-in. I’d never owned a grill like this, only a charcoal kettle model, which I hated wheeling out, stoking, then cleaning later. But I’m a maniac with this one. From that first dish onward, I mentally vowed not to turn on my oven until Thanksgiving (except for baking), and there’s no need to: You can do everything on it. Try this:
For the Pork
4 lean boneless pork chops, 1” thick. 
A dozen sage leaves, in a chiffonade
One small clove garlic, microplaned
Sea salt & fresh pepper
1 tsp sugar
Sherry vinaigrette (see below) plus extra sherry vinegar.
At least an hour before grilling, put a little smear of garlic on each pork chop, then marinate the chops in your sherry vinaigrette plus two extra tablespoons, salt, pepper, sugar and sage. Turn to coat during the course of marinating.
Grill 3 minutes, then turn 90 degrees and grill 3 minutes more. Flip over and finish to desired doneness. S&P the hot chops and serve.
Sherry Vinaigrette
4 T. sherry vinegar
¼ C. canola or other neutral oil
One small shallot, finely minced
1 t. Dijon mustard
1 t. sugar
S & P to taste.
Whisk together all ingredients to emulsify.
I had this leftover in the fridge from some salads last week and thought I’d try it as the pork marinade. I’m glad I did.
For the Peaches
Four large peaches, white or orange fleshed, cut in half and stone removed
2 T. balsamic vinegar
1 T. canola or other neutral oil
1 clove garlic, mocroplaned (optional)
1 T. fresh thyme, chopped, plus more for garnish
1 t. sugar
S & P
Butter (optional)
Chévre (optional)
Blend together the marinade ingredients in a shallow dish. Place peaches cut side down and swirl to coat. Grill over medium to low flame, rotating carefully to achieve good marks. Turn over, then dot tops with butter, if using. Cook to desired doneness. Plate, drizzle any leftover marinade over the top, and garnish with extra thyme, if desired. Serve with Chévre, if desired. Note: There are times I really like a lot of extra pepper cracked on top. Try it, you’ll be pleasantly surprised.
For the Potatoes
5 large potatoes, scrubbed and halved lengthwise
¼ C. olive oil or neutral oil if you prefer
3 large cloves of garlic, microplaned
1 generous t. sugar
2 t. sea salt
Fresh ground pepper to taste.
I came into a 5-lb bag of russets on Saturday for only $1.49 – not my favorite spud (as previously noted), but I couldn’t pass up the bag. Use any variety you wish. Combine all ingredients very well in a large glass bowl. Grill cut side down for 10 minutes, closing grill to use as an oven. Rotate 90 degrees and close grill for another 10 minutes. Turn over, grill for 15 or 20 mins more, depending on size of the potatoes. When the potatoes are done and still hot, place back into their glass bowl and toss to coat with the remaining garlic oil. Add extra salt, if desired. Garnish with chopped Italian parsley, if desired.
For timing’s sake, after flipping to the skin side of the potatoes, start grilling your peaches on the rear racks. Then move onto the pork chops over a high flame up front.
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