What a treat- early September Peach Picking in VT
Last weekends misty morning did not deter me from heading to one of my favorite places, Shelburne Orchards. For a very short time, they have pick your own peaches and I was determined to get some! What an indulgence! It took me all of 10 min to pick about 20lb! I was excited to devour some but also process and freeze the rest.
I had the delight of picking next to a mom and her 1 1/2 year old and we struck up a conversation about what we were going to do with our peaches. This recipe was what she was going to make and so I was inspired! I told her I raise pigs and she asked about our farm. Turns out she's a customer of ours and has been to one of our chicken dinners and enjoys our eggs and chicken from the coop.
Small world! Picking peaches next to one of our customers - just one of the reasons I love Vermont. I love pork chops and peaches so what a great combo!
Eat well, Beth
Pork Chops with Peach Sauce
Prep time: 20min. Cook Time: 30 min. Total Time: 50 min.
Number of Servings: 2
- 2 Tbsp unsalted butter
- 1 small yellow onion, diced
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 3 large peaches; 1 cut in half, and 2 diced
- 1 1/2 cups chicken stock
- 3 Tbsp cider vinegar
- 2 Tbsp honey
- 1/4 to 1/2 teaspoon minced fresh sage, plus whole leaves for garnishing
- Freshly ground black pepper
- Pinch of salt
- 1 package Maple Wind Farm Pork Chops
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp oil
How to Make It:
- Melt the butter in a large saucepan over medium flame.
- Once melted, add the onion, ginger and garlic. Sauté until the onions are softened, about 5-7 min.
- Add the diced peaches to the onions along with the stock, vinegar, honey, and sage.
- Once the sauce comes to a boil, reduce the flame and add salt and pepper to taste. At this time add the peach halves to the sauce. Allow the halves to cook in the sauce for approximately 10min. You may need to flip the peaches over so they cook evenly on both sides. Remove the halves and set aside.
- Continue simmering the sauce until the diced peaches are fully cooked approximately five additional minutes.
- Heat a large cast-iron pan (large enough to fit two pork chops and two peach halves) on high flame for approximately 3 to 4 minutes.
- In the meantime pat the pork chops on both sides with a paper towel until they are dry. Sprinkle each side with salt and pepper.
- Add the oil to the hot pan and place the pork chops in the pan for 3 to 4 minutes.
- Flip the pork chops over and add the two peach halves, cut side down. Cook the pork chops for another 3-4 minutes. Internal temperatures should read around 145F. Turn the flame off and allow the pork chops to rest for 10 minutes before plating.
- Place each pork chop and peach half on a plate. Spoon the sauce over the pork chop and garnish with whole sage leaves.