Bobby Flay's Go-To Summer Dinner For Easy, Fresh Flavors

Bobby Flay can make any complicated dish he wants to, but when the warmer months take hold, the Iron Chef appreciates simplicity. That's why he has a go-to dinner that is easy to make without sacrificing flavor.

In an Instagram post for Misfits Market, Flay shared how he cooks up some smoky spice-rubbed pork chops that can be made on the grill or the stovetop along with a green chile relish, which also features avocados, cilantro, and lime juice, that's piled high on top of the cooked cutlets.  

Flay starts this dish with the poblano — one of his favorite peppers — which, as he notes, looks a lot like a green pepper, but has a deeper green color and is more pointed. The chef cautions that this variety brings the heat, but also mentions that it's the perfect pepper for newbies who don't have a lot of experience with chiles. He drizzles avocado oil on the poblanos and adds a generous sprinkle of salt before he pops them into the oven to roast until the skins become charred and blistered. 

Once the peppers have blackened, Flay puts them in a bowl covered with plastic wrap so they can steam. This helps loosen the skin so you can easily remove it, which is something you definitely want to do because the skin of a poblano can be a bit of a texture downer with some recipes. These are chopped up and used as the base of the relish. Additionally, avocados and shallots add bursts of taste and texture, along with cilantro, lime, salt, and pepper. 

For the pork chops, Flay seasons with a little salt and pepper, but to really amp up the flavor, he turns to a seven-spice rub, which forms a mouth-watering golden-brown crust when it's fried up in a cast-iron skillet. The chef then moves the pork chops to a baking sheet and finishes cooking them in the oven.

When he is ready to serve, Flay places the cooked pork chops on a platter and spoons out the relish over them. The recipe shown at the end of the video suggests garnishing the dish with more avocado oil and lime juice. And if you are wondering what cocktail to pair with this meal, the chef recommends a margarita.