I love using peaches in both sweet and savory ways.
So, last weekend I went to the market and bought a basket of beautiful peaches. I made a large fresh peach pie for Sunday dinner. There were still four peaches left in the basket.
Pork Chops with Peaches is a perfect recipe to use those leftover peaches. The pork chops are grilled in the frying pan and then topped with a peach and wine mixture, crumbled bacon and fresh basil from the garden.
A perfect harvest meal, I served the chops with fresh green and yellow beans, Layered Eggplant Casserole and Roasted Beets.
Pork Chops with Peaches
Print recipe| Serves | 4 |
| Inspiration | food.com |
Ingredients
- 2 Slices of lean bacon
- 4 1 inch thick pork loin chops (seasoned (I like the Keg's Chicken and Rib seasoning))
- 3/4 cups dry white wine
- 4 Fresh peaches (peeled and sliced into baby finger sized pieces)
- 8 Fresh sweet basil leaves (shredded)
Directions
| Cook the bacon in a large frying pan until crisp. Drain on paper towels and then crumble. | |
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Remove most of the bacon fat from the frying pan. Season the pork chops on both sides.  | |
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Heat the frying pan again on medium high. Cook the chops for 5 minutes on each side, turning them once. Remove from the frying pan and keep warm.  | |
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Add the wine to the frying pan, scraping up the cooked brown bits. Reduce the heat to medium and then add the peaches. Cook, stirring until almost all the liquid has been absorbed (about 5 - 7 minutes).  | |
| Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh chopped basil. | |