The Perfect Pairing

Pork and Peaches.
Sounds like an odd combination at first glimpse, but cooking with stone fruits in savory dishes is more delicious than you might imagine and more common than you might know. The Italians have a name for recipes like this, they call them agridolci. A delicious balance of vinegar and sweet. I am not a dessert person, but I still have a bit of a sweet tooth. I just like the sweetness in my savory dishes. I hadn't really planned tonight's menu, other than the wonderful butterflied pork chops that I had just bought at the market, but I couldnt resist a new dish using Peaches that were just about to become overripe and perfect for this savory dish.

Just about every meal at my house starts out by seasoning the main ingredient with aromatic savory salts, a delicious blend of european flat salt crystals, kosher salt and some savory seasoning. Tonight, Italian rose petals and pink peppercorn are the perfect pairing for this dish. After a quick saute and golden brown crust, the pan is ready for fresh chopped sage and diced peaches. A splash of wine and chicken broth create a nice rich sauce. Cover and cook for about 6-8 minutes, and you have an easy and elegant dish in just a matter of minutes.

Pink Peppercorn Pork Cutlets and Peaches
2 butteflied pork chops
1 tsp. aromatic savory salt
1 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh sage
1 shallot, chopped finely
2 peaches, cut into dice
1/2 cup white wine
1/2 cup chicken broth

Season the pork chops then heat oil and sautee on both sides until brown. Remove the chops from the pan. Add the sage, shallots and peaches and saute for a minute. Add the white wine and deglaze the delicious brown bits off the bottom of the pan. Add the chicken broth and the pork chops, cover and cook and for about 6-8 minutes.

serves 2

RESOURCE: Our local organic farmer' market now carries pork in all cuts. If you cannot find humanely raised pork in your own town, you can visit this website to find the nearest farmer or order online:

Buon appetito!

copyright 2007 Alisa Barry

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