Today’s recipe is brought to you by the letter “P”. We have pork chops, peaches, and sugar snap peas. And it was all inspired by this recipe from Cooking Light.
It’s fun to use fruit in an otherwise savory dish, especially seasonal summer fruit. The peaches did get quite soft in this recipe, so I adjusted the cooking times below to keep them a bit firmer. Pork chops can be a bit boring, but the peaches, onion, and wine come together to create a flavorful sauce.
I hope you all had a wonderful Fourth of July! I’ll be back next week with some new recipes from the long weekend.
Pork Chops and Peaches
3-4 boneless pork chops
2 t canola oil
1 large Vidalia onion, sliced thinly
1/2 t dried thyme
2 peaches, sliced thinly
1/2 c. white wine
1/4 water
1/2 t Penzey’s Mural of Flavor
Sprinkle pork chops with salt and pepper. In a large frying pan coated with cooking spray, cook pork chops for 3-4 minutes on each side. Remove, and set aside.
Add oil to pan. Add onion and thyme, and saute for 10 minutes. Add peaches, wine, water, and seasoning. Simmer for 5 minutes, scraping bottom of pan to remove any browned bits. Add pork chops back to pan, cover, and simmer until pork is cooked through.
-Adapted from Cooking Light
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