Wednesday, June 21, 2017

Skillet peaches & cream pork chops


I've missed a couple of months of the Fantastical Food Fight recently, but I'm back this month to join in the Peaches & Cream food fight! As soon as I saw the theme, I knew I wanted to go savory with my recipe. We have a lot of pork in our freezer (which we just cleaned and re-organized) from our half pig, so while thinking about what to make, this dish sprung to mind. I wasn't completely sure it would come out good, to be honest..... But, it came out even better than I thought! Both my husband and I enjoyed it a lot. I made this dish with just two pork chops as our twins are not quite up to pork chop level yet; however, you can easily add two more to your skillet along with more peaches. There will be plenty of sauce. I served these with a side of couscous and peas. 


Skillet peaches & cream pork chops
1 tablespoon olive oil
salt and freshly ground black pepper
2 - 4 bone-in pork chops
1/4 cup minced yellow onion
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup brandy
3/4 cup chicken broth
2 heaped cups frozen peach slices
2 tablespoons cream (light, heavy, or half & half would work)
minced chives, for garnish, optional

Heat a large cast iron, or other non-stick skillet over medium heat. Add the olive oil. Season both sides of the chops with salt and pepper. Place the chops in the pan and cook on each side until lightly browned. Remove the chops to a plate and set aside. Drain any excess fat from the skillet, leaving about 1 tablespoon.

Add the onion and cook for about once minute. Stir in the garlic and cook for one more minute. Stir in the flour and cook for one more minute. Carefully add the brandy and stir well to break-up the flour. Cook for 1-2 minutes and then stir in the stock. 

Return the chops to the pan and bring the mixture to a low boil. Cover and reduce to a simmer. Cook until the pork is cooked almost finished cooking (cook to your preferred doneness). Then, stir in the peaches and cream. Cook just until the peaches are fork tender. 

Garnish with chives, if desired. Serve hot. 


What was I cooking one year ago?: rocky road brownies
Two years ago?: garlic scape & olive oil cheese pizza
Three years ago?: strawberry shortcake biscuit cookies
Four years ago? strawberry-basil ice cream
Five?: spiced lamb & pistachio kafta wraps
Six?: five bean salad
7?: ricotta cheese
 

12 comments:

  1. I love the pairing of peach and pork chop and the pan sauce with brandy sounds just as amazing.

    ReplyDelete
  2. This does sound amazingly delicious. Love the idea of a savory peach dish, and pork chops work so well!

    ReplyDelete
  3. Pork pairs so well with fruit, doesn't it? Love the peaches that you've used -- here they'll be in season in a few weeks, so your timing on this is perfect Thanks!

    ReplyDelete
  4. sounds so good! i'm excited to get some peaches at the farmer's market this week. :)

    ReplyDelete
  5. I never thought to pair peaches with pork, but I bet it's a delicious combination.

    ReplyDelete
  6. I'm so excited that somebody went savory and I had a feeling that it would be you with a title like Savory Moments.

    ReplyDelete
  7. Mmmmmmmmm...pork chops, peaches, and cream...HEAVEN!

    ReplyDelete
  8. Hi Amy, oh I love this combination, will definitely be giving this a try, sweet and savory, beautiful pic too.

    ReplyDelete
  9. As I'm reading the post, I mention peaches and pork combination to my son and he goes 'wow', an unusual combination. I think he'll try out the recipe as he said 'I've got pork in the freezer'.

    ReplyDelete
  10. I absolutely know that my husband would like this dish!

    ReplyDelete
  11. amy, this is a fantastic idea! i tried peaches with pork once and though i'd still say apples are my favorite pairing, peaches are a close second. great dish!

    ReplyDelete
  12. Peaches and pork go so wonderfully together :) It's been forever since I've had the combo!

    ReplyDelete

I love to hear from you!