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Pork Chops and Peaches

‘Tis the season… Stone fruits – peaches, plums, nectarines, apricots – they’re all starting to hit the stores. And I am psyched! I am a huge summer fruit fan. I know that most of this stuff – especially berries – are now available year-round, but I just don’t like buying stuff out of season from halfway around the world. I’m a fan of buying in season – and buying frozen when it’s not.

Frozen fruit gets a really bad rep, but… in these days of industrial farming and produce being grown for it’s shipping characteristics, frozen is actually a good choice. Unlike it’s non-local counterparts, it’s picked at the height of ripeness and flash frozen. And they’re less expensive in January than their southern hemisphere cousins.

But when the local produce starts coming into season… I’m ready!

Local peaches aren’t quite ready, yet, but some really good ones are coming up just south of us. And the July issue of Cooking Light had a great idea for making a Pork Tenderloin with Bourbon Peach Sauce.

Their recipe was a bit more involved than my rendition.

Pork Chops with Bourbon Peach Sauce

  • pork chops
  • 2 cups sliced peaches
  • 1 tbsp aronia berry vinegar (or apple cider vinegar)
  • 2 tbsp bourbon
  • 1 tbsp maple syrup
  • 1 tbsp butter

Saute pork chops in skillet until cooked through. Remove and set aside to keep warm.

Add peaches to skillet and cook until lightly cooked through. Add bourbon, vinegar, and maple syrup. Continue cooking until liquid is mostly evaporated.

Swirl in a tablespoon of butter.

Check for seasoning and add salt and pepper, as desired.

We had this with baked sweet potatoes – with bacon on top, just because – and steamed broccoli. Fun and flavorful – and easy enough for a weeknight meal.

Weeknight meal… by this time next week, every day is Saturday – and every night is Saturday Night.

Retirement is going to be so much fun!

 

 

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