Post by Mohammed on Dec 15, 2003 14:33:28 GMT -6
INGREDIENTS
2 boneless pork chops, lightly dredged in
1 tablespoon flour seasoned with salt & pepper and a pinch of dried rosemary
1 teaspoon olive oil
1 tablespoon shallots, finely chopped
2 medium sized ripe peaches, peeled and sliced in half inch wedges
1/2 cup of dry white wine
1 teaspoon unsalted butter
1 teaspoon fresh rosemary leaves, chopped fine
Dash cayenne pepper (optional)
Salt & pepper to taste
METHOD
Coat pork chops with seasoned flour. Heat oil in a skillet till barely smoking and cook pork chops to desired doneness. (Alternatively, grill unfloured pork chops over hot coals.)
Remove pork chops to a plate and keep warm.
Add shallots and peach slices to hot oil and cook 1 minute, turning once till slightly browned and barely tender. (Peach wedges may also be grilled: brush with a little olive oil and grill just till grill marks appear, turning only once. Cook shallots in pan as directed.) Take care not to overcook peaches. They should remain firm, with slightly soft edges.
Remove peaches and keep warm. Deglaze pan with wine, and boil down till reduced by half. Swirl in butter, rosemary and cayenne if using. Return peaches to glaze, gently tossing just long enough to coat with glaze. Do not let the peaches overcook! Season with salt and pepper to taste.
Spoon peaches and glaze over pork chops and serve with wild rice and a green salad with red onion rings, toasted walnuts and crumbled Bleu cheese.
Serves: 2
2 boneless pork chops, lightly dredged in
1 tablespoon flour seasoned with salt & pepper and a pinch of dried rosemary
1 teaspoon olive oil
1 tablespoon shallots, finely chopped
2 medium sized ripe peaches, peeled and sliced in half inch wedges
1/2 cup of dry white wine
1 teaspoon unsalted butter
1 teaspoon fresh rosemary leaves, chopped fine
Dash cayenne pepper (optional)
Salt & pepper to taste
METHOD
Coat pork chops with seasoned flour. Heat oil in a skillet till barely smoking and cook pork chops to desired doneness. (Alternatively, grill unfloured pork chops over hot coals.)
Remove pork chops to a plate and keep warm.
Add shallots and peach slices to hot oil and cook 1 minute, turning once till slightly browned and barely tender. (Peach wedges may also be grilled: brush with a little olive oil and grill just till grill marks appear, turning only once. Cook shallots in pan as directed.) Take care not to overcook peaches. They should remain firm, with slightly soft edges.
Remove peaches and keep warm. Deglaze pan with wine, and boil down till reduced by half. Swirl in butter, rosemary and cayenne if using. Return peaches to glaze, gently tossing just long enough to coat with glaze. Do not let the peaches overcook! Season with salt and pepper to taste.
Spoon peaches and glaze over pork chops and serve with wild rice and a green salad with red onion rings, toasted walnuts and crumbled Bleu cheese.
Serves: 2