Search This Blog

Wednesday, June 8, 2011

Pork Chops & Peaches

First off, I would like to apologize for the crappy pictures.  None of them ended up turning out the way I wanted.  Oh well, can't do much about that.  Let me just tell you though, this was a great pork chop, made from some leftover end chops (bone-in please).  So pork is similar to duck in that many fruits pair well with it.  So since peaches were in season, I chose peach.

I don't really know the terminology to use for the way I prepared the peach.  I guess it's a sauce or syrup?  I guess it's more of a semi-preserved peach.  Whatever it is...

To prepare the peaches, this is all you need:
1 ripe peace, sliced thinly
1/2-3/4 cup sugar
1 tsp cinnamon

I just sliced some peaches thinly and threw them into a pan, added some sugar, cinnamon, and let it heat up for a while.  When the syrup got too thick, I added a tablespoon of water to loosen it up.  After it has almost reached the desired viscosity, I set it aside to work on the other things.  Remember, it'll thicken up a bit more while resting.

That was almost good enough for me.  It continued to cook just a bit more while resting on the pan.

For the pork, I used:
4 bone-in pork chops, about 3/4" thick
2 sprigs thyme
3/4 cup white wine
2 tsp Worcestershire sauce

The pork could not have been any simpler.  Like I mentioned, I had some leftover end chops that were about 3/4" thick.  I simply s&p'd them and threw them onto a preheated on medium high stainless steel pan with some olive oil.  I made sure not to crowd the pan and seared them for 2 minutes each side.  They should be almost done at that point.  (Remember, pork you should be eating medium, not well done!)  After searing both sides of the chops, I reserved them on a plate and deglazed the pan with the white wine, making sure to get all the fond off the pan.  Be careful as the wine may flambe since the pan may still be very hot.  Let the alcohol cook off a bit and add in the Worcestershire sauce and the thyme.  Add in the pork chops making sure to get all the juices that leaked onto the reserved plate.  Heat until cooked through, should be just another few minutes depending on the thickness of your chops.

Add a few slices of peach onto the plate, pour over some of the white wine sauce and you're done!