Anywho...still rolling with that what's-in-season thing. Since you have to buy peaches in batches at the Farmer's Market and I had some leftover, I thought I would try to do something savory with them and this is what I came up with.
Herby Pork Chops with Peach Salsa
chops
6 thick boneless pork chops
salt and pepper to season
1 tsp. olive oil
herby mix
1/4 cup fresh chopped thyme
1/4 cup fresh chopped sage
1/4 cup fresh chopped parsley
4 tsp. olive oil
peach salsa
2 cups fresh peach, peeled and rough chopped
1/4 cup red onion, finely chopped
1 tbsp. lemon juice
1 tsp. fresh mint, finely chopped
Mix together the peach, red onion, lemon juice and fresh mint. Cover and set aside to let the flavors hang out for awhile.
Rinse and dry your helps, then chop finely.
In a small bowl, mix them together with the olive oil. Let sit while you prep the chops.
Lightly sprinkle your chops with salt and pepper.
In a hot skillet with a little bit of olive oil, brown the chops, 2-3 minutes per side, over medium high heat.
Remove from skillet and place in a baking dish. Distribute the herby mix evenly over the tops of the chops.
Place pan in oven on top rack. Cook at 375 degrees for 12 minutes. Then set oven to broil and continue to cook for 3-4 minutes.
Remove from oven and let stand for 1-2 minutes.
Serve up with a generous scoop of peach salsa and your favorite sides.
NOTES
Because it is ridiculously hot outside these days, we chose NOT to grill, but you could adapt the recipe/cooking to do it outside.
You want to make sure your salsa is at room temp before serving so that you are not putting cold peaches on a hot chop (sorry Dad).
While they go great together, I was informed by my favorite guinea pigs that both the chops and the salsa would be able to stand on their own merit.
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