Cal Rose Rice Recipes

Fruit and pork chops make a peachy combo

Apples go well with pork. It's a classic savory-sweet complementary team. But by the same token, should the stone fruit of the summer: peaches, nectarines, plums and apricots.

We know from many a fall or a winter recipe that calls for such fruit in their dried state to pair with roast pork loin. But not so many that draw fresh peaches, chopped or relatives orchard in a pan with, say, a pork chop.

The dinner does, with juicy results. A touch of bacon savoriness deepens, while a hint of basil is a welcome surprise.

Serve with a side of orzo or steamed rice and sauteed red peppers.

Tips: Instead of peaches, sub in any of the stone fruits. Adjust with a bit of honey or brown sugar if you use tart plum varieties.

Accompany the dish with a dry rose wine or perhaps a wheat beer.

PORK CHOPS WITH PEACHES

Prep: 15 minutes

Cook: 15 minutes

Servings: 4

Ingredients:

2 strips bacon

4 pork chops

1/2 teaspoon salt

Freshly ground pepper

1 tablespoon olive oil, optional

3/4 cup dry white wine

3 to 4 fresh peaches, chopped in 1/2-inch cubes

6 to 8 leaves fresh basil, sliced in thin strips

Directions:

1. Cook the bacon in a large skillet until crisp; drain on paper-towel-lined plate. When cool, crumble.

2. Meanwhile, season chops with 1/4 teaspoon salt and pepper to taste. Add oil to skillet if needed so that chops won't stick; add chops to skillet. Cook over medium high heat, turning once, until browned on both sides, 5 minutes per side. Remove from skillet; keep warm. (If using thick chops, you may need to finish in the oven; do so at 350 degrees, 10 to 15 minutes.)

3. Add wine to skillet; cook, scraping bottom of pan to loosen any bits from the chops, until reduced slightly, 2 minutes. Add peaches to skillet; season with remaining 1/4 teaspoon salt and pepper to taste. Cook, stirring, until warmed through and slightly softened, 5 minutes.

Tomato and Pork Fried Rice ... - Recipes Food For Tasting Pleasure

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