Party With Some Peaches

“Palisade is the peach capital of Colorado,” tells the Palisade Chamber of Commerce website. But beyond peaches, you can also find apricots, okra, plums, honey, and wine. Oh yes. Palisade is the promised land for lovers of fresh fruits, vegetables, and winos alike. So, to pay homage to the Presidents of the United States of America (the band, not the men), I went to the country and ate a lot of peaches. And then…I brought back a whole case of peaches to cook with.

I took a third of these and froze them–so you can expect some delicious peach pie or cobbler recipes later in the season when you’re craving that fresh-tasting fleshy goodness. But what to do with the rest? I declare this week is peach week here at Bacon & Other Bad Habits. So, Viola!, here is one of the recipes that I cooked up as a result of my peach adventure.

This pork chop with peach and sage compote might seem like one of the simplest recipes. And it certainly isn’t complicated. But don’t confuse a simple preparation with a lack of flavor. The sweetness of the peaches combines with the fresh sage to compliment the pork without overwhelming it. In short, this recipe is easy and really f-ing tasty; a powerful combination don’t you think?

Pork Chops With Peach & Sage Compote
–4 boneless pork chops
–olive oil cooking spray
–garlic salt
–black pepper
–4 fresh peaches, pitted and chopped (I leave the skins on mine but if the texture freaks you out, remove the skin)
–fresh sage leaves, ripped into chunks

Rinse the pork loin chops and pat dry. Cut away any additional fat or skin. Crack black pepper onto one side of the chop. Follow up with a dusting of garlic salt. Using your fingers, press the spices into the pork. Flip the chops over and repeat.

Heat a cooking-spray-coated skillet over medium-high heat. Sear the pork chops on both sides to lock in the juices. Turn the heat down to medium and cook the chops for 5-ish minutes on each side. Remove from the heat to rest.

Add the chopped peaches to the same pan. You won’t need to add any cooking oil or spray, just let the peaches cook/simmer in their own sweet juices. Add the ripped sage leaves and cook, stirring often, until the peaches are softened and warmed and the sage begins to get crispy on the edges. Add the pork back into pan and cook until the pork is heated through. It should be a pale pinkish white when you cut through the thickest/middle part of the chop.

Serve these guys alone or over a serving of rice.

Dammit Jim, I’m a cook, not a doctor…
Time: 20 minutes
Serves: 4
Calories: 274 calories (recipe above, does not include addition of rice)

, , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

One Trackback

  • By Pretzels: An Alternative to Bread Crumbs on September 23, 2011 at 7:05 pm

    […] picked up some awesome mustard on my recent-ish Palisade adventure. It is made with wine ,so clearly, it’s extra yummy. I knew as soon as I plucked the jar from […]

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>