I never understood why most people rarely cook with fruit in savory dishes. It's easy to find ways to include it in desserts, but that doesn't mean that it has no place at dinner. Often I find that including fruit with dinner can satisfy your sweet tooth and make dessert less tempting. Plus, it's good for you and just a great way to mix things up. So yes, I'm making pork chops again, but this time I was able to get the good kind with the bones. Some people don't like them because they're a little fattier than boneless, but that's easy to cut off. The flavor is a million times better, and if no one's looking, go ahead and chomp on the bone. That's the best part! For this recipe, I used two extra peaches I had left over from my peach cobbler and added a few more goodies to tun that into a sauce. It may seem unconventional, but try it, it works! Also, I apologize for the slightly fuzzy photography. My camera batteries died, so for the next few recipes, I had to use my phone instead.
INGREDIENTS:
4 bone-in pork chops, not too thick
2 ripe peaches
1 sprig of fresh rosemary
1/2 small onion
1/4 cup chicken broth
1/2 cup white wine
2 tablespoons flour
2 tablespoons honey
olive oil, salt, and pepper
DIRECTIONS:
1. Peel the peaches and cut them into wedges. Then, chop the onion and remove the rosemary leaves from the stem.
2. Season both sides of the meat with salt and pepper, then heat a little oil in a pan and cook them on medium heat for 5-6 minutes per side or until done. Then, remove them from the pan.
3. Add the onions with the rosemary for a few minutes until they are clear.
4. Add the peaches and cook for just another minute or so.
5. Now add the broth, wine, and honey. Bring to a boil, them add flour and stir until thickened.
6. Add the meat back to the pan to reheat and coat with sauce. Let it simmer for a couple minutes, then you're done.
7. Plate them with a few peach slices on top and enjoy!
Come back tomorrow for the cake you can make in 5 minutes or less, seriously!
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