Valley College

Prepare a bowl of ice water. Bring a large pot of water to a boil. Cook peaches just until skins begin to loosen, 2 to 3 minutes. Use a slotted spoon to transfer to ice water. Once cool, gently remove skins. Pierce each peach with a clove. Transfer to 2 wide-mouthed quart-size canning jars.  

Combine granulated sugar, vinegar, and cinnamon in a large saucepan. Cook over medium heat, stirring until sugar is dissolved, 5 to 6 minutes. Ladle hot mixture over peaches. Cool to room temperature, then cover and refrigerate at least 12 hours and up to 3 days, turning jars occasionally to pickle peaches evenly.  

Pat pork dry. Season with salt and black pepper. Combine brown sugar, cumin, paprika, garlic powder, and onion powder in a bowl. Coat chops on all sides with spice mixture. Cover and chill at least 3 hours and up to 8 hours.  

Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates. Grill, turning occasionally, until the internal temperature on an instant-read thermometer reads 145°F, 8 to 10 minutes. Let rest 5 minutes. Serve with sliced pickled peaches. 

Bring a large pot of salted water to boil. Add the ravioli and cook according to the package instructions. Reserve 1 cup cooking water, then drain the ravioli.  

Meanwhile, place the peppercorns in a resealable plastic bag on a cutting board and crush with the bottom of a skillet until coarse.  

Heat the butter in a large nonstick skillet over medium heat until melted. Add the crushed pepper and cook, stirring, until lightly toasted, 1 minute.  

Add the heavy cream and ½ cup of the reserved cooking water and bring the sauce to a simmer.  

Add the ravioli to the sauce and cook, tossing gently, until the sauce thickens slightly and the ravioli is lightly coated, about 2 minutes. Remove from the heat and add the pecorino. Toss well until the cheese is melted, adding more cooking water, 1 tablespoon at a time, if the sauce is too thick. Serve topped with more pecorino.