One for the Table: Savory pork with grilled fruit a peachy combination
Salt and freshly ground black pepper
2 teaspoons olive oil
2 teaspoons butter
Rosemary Peaches:
4 teaspoons butter
4 ripe yet still firm yellow peaches, sliced with the skins on
2 teaspoons apple cider vinegar
1/4 cup light brown sugar
1 teaspoon finely chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Trim any fat off of the pork chops. Season well with salt and black pepper and let rest for 5 minutes.
In a large skillet over medium-high heat, warm the olive oil and butter. Add pork chops. Cook 4 to 5 minutes, then flip once, and cook another 4 to 5 minutes, or until the outside is browned and crisp and the inside is cooked through yet still tender.
Meanwhile, to make the peaches, heat the butter in a large skillet over medium-high heat. Add the peach slices and cook 2 to 3 minutes, until lightly browned. Add the vinegar, brown sugar, rosemary and salt and pepper, and stir. Lower heat to medium-low, and cook for 3 to 5 minutes, or until the sauce begins to bubble up and thicken. Spoon peaches and sauce atop hot pork chops, garnish with additional chopped rosemary, if desired, and serve immediately.
(Susan Russo is a freelance food writer in San Diego, Calif. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
