AIP grilled pork chops with cherry compote - herb-marinated chops, zinc source

Rub the chops with garlic and rosemary the night before if you can, or right before they hit the grill if that's all today allows. Warm cherries cooked down with shallot into a loose, glossy sauce, spooned across the top right before you sit down. Set the table properly for this one, even on a Tuesday.

Zinc shows up here mostly through the pork, and it's involved in immune signaling and in keeping the gut barrier steady while you're mid-elimination. Cherries hold their own polyphenols too, and the sweet-tart edge cuts through the richness of the meat in a way that makes the whole plate taste balanced.

A cut like this deserves a beat of real gratitude before it hits the pan, for the life behind this dinner, and a promise to use all of it, down to what's left in the skillet. Marinate ahead if your morning allows it, then let the grill do the work, and let this one feel like the occasion it actually is.

Ingredients

Pork

• 2 pork chops, boneless or bone-in
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, minced
• 3/4 tsp sea salt

Cherry compote

• 1 tbsp olive oil
• 1 shallot, thinly sliced
• 5 to 6 sprigs fresh thyme
• 2 tbsp balsamic vinegar
• 3 tbsp water
• 1 cup sweet cherries, pitted and halved
• Sea salt to taste

Method

Make the marinade first. In a shallow dish, stir together the olive oil, minced garlic, rosemary, and sea salt. Turn the chops in it to coat both sides. Cover and let them sit at least 30 minutes in the fridge, or up to a few hours if you have planned ahead.

Heat the grill or a grill pan to medium-high. Lay the chops down and cook for about 4 to 5 minutes per side, depending on thickness, until cooked through with clear juices. Move them to a plate and let them rest while you finish the compote. Times are estimated and flagged for verify.

For the compote, warm the olive oil in a small saucepan over medium heat. Add the sliced shallot and the thyme sprigs and cook for 2 to 3 minutes until the shallot softens. Pour in the balsamic vinegar and water, then add the cherries. Simmer for 6 to 8 minutes, stirring now and then, until the cherries break down a little and the liquid reduces to a loose, glossy sauce. Pull out the thyme sprigs and season with a pinch of salt.

Spoon the warm compote over the rested chops.

Air fryer variation

Marinate the chops as above. Air fry at 380 F for about 10 to 12 minutes total, turning halfway, until cooked through. Make the compote on the stovetop while they cook. Air fryer time is estimated and flagged for verify.

Set it down, spoon the cherries over, and let the plate look like the occasion it is.

*Adapted from healmedelicious.com*