Pork Chops, Purple Peppers, and Peaches with Wine Sauce

‘Peter Piper picked a peck of pickled peppers’ came to mind the second I started writing this recipe, except mine weren't pickled, they were purple, and they came home with me completely unplanned!

There's something about wandering a farmer's market with no list and no plan that always gets me into trouble (the good kind). That's how I ended up with a pile of purple peppers I had zero intention of buying that morning. I'd never cooked with them before, but the color sold me: deep, almost eggplant-purple, sitting next to their green, orange and red cousins like the moody sibling of the pepper family. Turns out the flavor is pretty subtle, close to a green pepper with a slightly bitter edge, but that little bitterness is exactly what makes them work so well against something rich like a pork chop. Given the color, they'd also make a beautiful addition to a salad.

And can we talk about pork chops for a second? Most people overcook them into a sad, dry hockey puck and then wonder why they don't like pork chops. Done right (seared hard for color, then finished low and slow in wine) they're juicy, a little sweet, and honestly underrated. Add peaches (I had some leftover from another recipe and figured, why not) and you've got a dinner that tastes like it took way more effort than it did.

Pork chops are inherently sweet and pair beautifully with peaches, which bring both subtle sweetness and tartness. The white wine used to poach the chops does double duty, becoming the base for a sauce you'll drizzle over the top to finish the dish.

Yield: 2

Author: Dontmissmyplate

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Pork Chops, Purple Peppers, and Peaches with Wine Sauce

Pork chops are inherently sweet and go quite well with peaches, which offer both a subtle sweetness and tartness. The white wine for poaching at the final stage and the resultant sauce to drizzle over your chops will complete the meal.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 large pork chops
• 2 peaches, sliced into segments
• 1 tablespoon steak and chops seasoning (I used Roberston’s)
• 1/3 cup white wine (real wine preferred)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 bell peppers, sliced into strips (I used purple, you can also use green)
• Rosemary sprigs
• 4 garlic cloves

Wine sauce:

• 2 tablespoons butter
• 1 tablespoon shallots, finely chopped (optional)
• 2 tablespoons mirin
• 1 teaspoon red wine vinegar
• 1 teaspoon Worchester sauce
• Salt and pepper to taste

Instructions

1. Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
2. Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
3. While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
4. Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.

To make the wine sauce:

1. Remove the rosemary and garlic.
2. Transfer the liquid to a small saucepot, and bring the liquid to a boil.
3. Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
4. Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
5. You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.

Nutrition Facts

Calories

749

Fat (grams)

57.7

Carbs (grams)

34.4

Sugar (grams)

24.4

Protein (grams)

21.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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