Wednesday, September 08, 2010

Peachy Keen Pork Chops

By Kelly McNulty Valenzuela

Last night, I modified this pork chop recipe from Real Simple with fantastic results. Unfortunately, I did not take a picture of my final product, but trust me when I say this was one the most beautiful and flavorful dishes I've ever eaten! Here's my take on the recipe:

Serves 4
Hands-on Time: 20 minutes
Total Time: 30 minutes

A big ol' chunk of real butter
4 boneless pork chops
Sea salt and black pepper
2 white peaches, cut into wedges
3 diced shallots
4 tablespoons of white wine vinegar

1.) Heat oven to 400º F

2.) Heat the butter in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side; transfer to a plate.

3.) Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1-2 minutes. Return the pork (and any accumulated juices) to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. Sprinkle with the basil.


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