Wednesday, September 1, 2010

Dinner Last Night: Pork Chops and Peaches

Last night I made "Roasted Pork Chops and Peaches" from the August issue of Real Simple Magazine (recipe also found here). It was incredibly easy to make, and it gave me a creative way to use peaches, which are in season right now (and therefore on sale!). The recipe called for bone-in chops, but I used boneless, since again, that was what was on sale at my grocery store.  The recipe called for couscous as a side, which I'm all for, but Aaron has a texture issue with couscous. So mashed potatoes it was.

To make this dish, I seasoned up the chops with salt and pepper, then pan seared them on both sides (for about 3-4 minutes a side). I removed the pork chops from the pan and put in 2 peaches and one onion, cut into wedges. (The recipe says to add white wine vinegar with the peaches and onion, but I forgot. It still tasted fine, so it's up to you.) I let the peaches and onions brown for about a minute, then I put them into the casserole dish with the pork chops. Depending on the size of the chops, they'll roast in a 400 degree oven for 10-15 minutes. When they come out, sprinkle them with some chopped basil and you're done! The pork comes out tender and juicy, and the flavor of the peaches and onions is intensified by the roasting. 


2 comments:

  1. This looks yummy! I love Real Simple's recipes, rarely have I had a miss. And I know about some peaches for sure down here in Georgia :o)

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  2. I am definitely going to try this, I have some peaches that need using up!

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