I have a love hate relationship with IPA’s. A really well crafted IPA is a beautiful thing,but this is the style that is most often poorly done. The art of balancing a hop forward beer delicately with its subtle back notes is an art that only a few persistent pros seem to be able to manage. It’s the style that I am the most leerily of and the one that I have had the lowest level of blind-ordering success with. But still, I persist. The well crafted, well balanced IPA is an incredible thing. It’s worth suffering through the bad, overly sour nightmares for the chance of finding one I fall for.
So, if you are one of the IPA averse masses, I present to you Stone Ruination. It is a Masters level education on how to do the IPA right. Seek it out if you adore the Indian Pale Ale, and even if you tend to avoid it. That’s how you make an IPA.
IPA Marinated Citrus Pork Chops With Peach Poblano Salsa
For the Pork Chops:
1 cup IPA (Stone Ruination Preferred)
1/4 cup fresh squeezed lemon juice
1 tsp salt
3 cloves garlic, minced
1 tsp agave
1/2 tsp Sriracha
4 bone-in pork chops (about 1 to 1 1/2 inches thick)
3 tbs olive oil (plus additional if needed)
For the Salsa:
1 cup chopped fresh yellow peaches (about 1 large peach)
1 cup chopped red bell peppers, stem and seeds removed (about 1 medium sided pepper)
2/3 cup chopped poblano pepper, stem and seeds removed (about 1 large pepper)
2/3 cup chopped red onion (about 1/2 of 1 large onion)
1/4 cup chopped green onion
1/2 tsp salt
2 tbs IPA
1/4 tsp chili powder (add more for a spicier salsa)
In a large bowl or baking dish, combine the IPA, lemon juice, salt, agave, garlic and srirach, stir to combine. Add the pork chops, turning to coat. Place the bowl (or baking dish) in the refrigerator and allow to marinate for 30 minutes.
Add all of the salsa ingredients to a bowl and toss to combine.
In a pan over medium high heat, add the olive oil and allow to get hot but not smoking. Add the pork chops, cooking one or two at a time, don’t crowd the pan. Cook on each side for 3-4 minutes. You want them to still have a slight hint of pink still in the center, pork chops go from undercooked to overcooked really quickly, so keep a close eye on them.
Plate, and top with salsa. You will have more than enough salsa for the chops, serve the excess in a bowl with chips.