Living in Florida, the heat can be unbearable, month after month, it's usually steamy. On the other hand, looking at the positive side, I am living in a state where I can grill out almost all year round. While strolling the aisles of Whole Foods for possible dinner ideas, I wandered into the meat section. There they were, thick cut pork chops that were begging to be purchased. It's been quite awhile since I last made pork chops but setting my eyes on these beauties confirmed that would be on our plate later that night. Back through the produce aisle, I reached out for some asparagus. Super green and the perfect size, what a deliciously easy and obvious partner to match my chops. I had been watching an episode of Alex's Day Off with chef Alex Guarnaschelli earlier that morning on The Cooking Channel. She was making an incredible sandwich and paired it with some deep fried onion rings. My mouth watering at the sight and knowing full well I had every ingredient I'd need, this was so going to happen tonight. A fresh grilled chop with quality that I knew mine had really doesn't need much in the way of seasoning. However, it did need some sort of a complex sauce with a bit of sweetness to really take that chop to the next level. With summer in full swing I typically keep a fridge stocked with fresh berries. Opening up my fridge to see those plump juicy blueberries, there it is. I toss a softened nub of butter and some finely chopped onion and shallot into a hot pan. This needs to hang out for awhile to get nice and caramelized. Once complete, I add the blueberries along with a tablespoon or so of a good maple syrup. It's cooking low and slow and now I can start to hear that sound of a pop here and a bubble there. After a few minutes of the blueberries beginning to separate and loosen, I hit it with a splash of full bodied Cabernet that I had on my counter. I always, always, always use a wine that I would normally drink and never buy something inexpensive just for a recipe, it's just not worth how it'll affect your meal. With my compote cooking off the alcohol, I added a few grinds of black pepper and a dash of salt, I'll drop the heat and set it aside. I began setting up my batter for the onion rings. Alex used an awesome tip that I had never heard of before in an onion ring batter...vodka! I mixed up the batter per her recipe and started frying. Oh boy, these were looking amazing, it took every ounce of my will power not to munch on these as I set my asparagus and pork chops on the grill. I moved the finished onion rings to a warm oven where they'd be out of my sight and waiting for the plate. Both chops and asparagus got the only pre-grill treatment they needed, a rub of olive oil, salt and pepper. The chops were at least an inch thick so I wanted to keep a watchful eye on them for the perfect doneness. The USDA recently revised the guidelines for which pork should be cooked from 160 to 145. I can't say enough about how happy this made me. There is nothing worse than an overcooked hockey puck like chop. These chops probably only took about 7 minutes on one side and 4 on the other till they were ready. Pork chops like this should be treated the same as you would a steak, it needs time to rest. Tenting my pork in foil and setting a side, I pull the asparagus from the grill and squeeze a little lemon on top, that is really all it needs. Time to plate! I also had made my grilled peach salad again, so we ate that as our first course. Retrieving the crispy beer battered onion rings from the oven, I stack a few on the plate along side the colossal chop and spoon over my compote. I have to say, this was a phenomenal meal. So satisfying in every way and something about that compote elevated these chops in ways I'm not sure I was prepared for. It was truly awesome and something tells me, this will be in rotation for awhile.