Local Shepherdstown Peaches and Pork Chops

You all know I love our local peaches in the summer – you’ve seen my breakfast recipes for Poached Peaches and Chilled Peach Soup.  I landed a bumper crop this week from an extra trip to Uvilla Orchard, my favorite peach orchard, located between here and Harpers Ferry.
Luckily for me, a recipe for sautéed pork chops with fresh peaches popped up online – the recipe is from Yasmin Fahr for Skillet Suppers on the Serious Eats website. I made a few adjustments – boneless pork chops instead of bone-in (they were on sale), orange zest instead of lemon because I had no lemons, no basil (also missing from my stock) and no sugar, as these peaches were perfectly juicy and sweet.  I added a side of whole wheat couscous and dinner was served! 
Most importantly, it was easy to clean up – once you do breakfast for twelve, the last thing you want is another round of dish washing in the evening.  One pot for the couscous, one for the pork chops and peaches and it’s done.
Pork Chops with fresh Peaches (my version):
  • 4 boneless pork chops (not the thin ones)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. olive oil and 1 tsp. clarified butter
  • 2 peaches, pits removed, cut into 1/4-inch slices
  • 2 tsp. orange zest
  • 1 tsp. orange juice
  • 1 tsp. lime juice
  • 1/2 teaspoon salt
  • Pinch of dried red chili flakes
  • 2 cups fresh raw baby spinach
  • 1 tablespoon butter
  1. Season the pork
    chops generously with salt and pepper. Heat olive oil and clarified butter in a
    12-inch skillet over medium high heat until hot. Add the pork chops
    and cook until first side is nicely browned, 4 to 6 minutes. Flip and
    continue to cook until the internal temperature registers 145°F on an
    instant read thermometer, about 5 minutes longer. 

    Meanwhile, put 1 cup of fresh raw baby spinach on each plate.  Place cooked pork chops on top of spinach and place in a warmed oven or warming drawer.  Do not wipe out skillet.

  2. Lower heat to medium low and add
    the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir
    gently until the peaches begin to soften but don’t lose their shape, 2
    to 3 minutes.

  3. Add butter and lemon juice to skillet. Cook, scraping up
    any browned bits from the bottom of the pan and swirling pan until
    butter is melted and incorporated into the sauce. Season to taste with
    salt and pepper. Divide the peaches between the
    two plates and then pour the pan juices on top. Serve immediately.

 

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