This fruit and meat recipe is a peachy combo.
Pork and Peaches
2 strips bacon
4 pork chops
½ teaspoon salt
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Freshly ground pepper
1 tablespoon olive oil (optional)
¾ cup dry white wine
3 to 4 fresh peaches, chopped in ½-inch cubes
6 to 8 leaves fresh basil, sliced in thin strips
Cook bacon in skillet until crisp; drain on paper-towel-lined plate. When cool, crumble. Season chops with ¼ teaspoon salt, pepper to taste. Add oil to skillet if needed so chops won't stick; add chops. Cook over medium-high heat, browning (5 minutes per side). Remove from skillet; keep warm. Add wine to skillet; cook, scraping bottom of pan to loosen any bits from chops, until reduced slightly, 2 minutes. Add peaches to skillet; season with remaining ¼ teaspoon salt, pepper to taste. Cook, stirring, until warmed through, slightly softened. Return chops to skillet; spoon peaches over. Divide chops among 4 plates, topped by peaches, bacon, basil.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
