dontmissmyplate 7/14/21 dontmissmyplate 7/14/21

Pork Chops, Purple Peppers, and Peaches with Wine Sauce

John Harris' Peter Piper picked a peck of pickled peppers came to mind when I began writing out this recipe!

After a trip to the farmer's market, I left with some fresh purple peppers, which taste mostly like their green, orange and red cousins; subtle, but a little bitter, which can be a nice contrast in the suitable dish. Given the colour, they could be a great addition to a salad. I also happened to have some peaches from a previous recipe.

To keep pork chops juicy and prevent them from drying out, you want to sear both sides on high heat in a cast iron or non-stick pan to give them a nice colour and crisp, then poach in the wine with the lid to finish. To avoid overcooking the peaches and peppers, you can sauté separately in the same pan the chops are prepared once the remaining poaching liquid is moved to a saucepot to reduce.

Yield: 2

Author: Dontmissmyplate

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

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.
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.
While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
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:

Remove the rosemary and garlic.
Transfer the liquid to a small saucepot, and bring the liquid to a boil.
Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
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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dontmissmyplate 7/12/21 dontmissmyplate 7/12/21

Fried Pumpkin Flowers

In Zimbabwean cuisine, the pumpkin leaves (nhanga) known as muboora are commonly consumed as a relish or dried first, often stewed with peanut butter. They can be bitter similar to mustard greens, and a little tough - but nothing a little bicarbonate soda can't fix. Neighbouring countries like Mozambique like to add shrimp and coconut milk to the mix.

This recipe is super easy and makes for a light and fluffy batter, thanks to carbonated tonic water and egg white.

You'll need to be gentle with them, not overly dredge in batter and shake the excess off, not wash them roughly, and try to keep them as dry as possible before frying. Inspect the flowers for pollen and anything else.

How do they taste? Next time you see the flowers at the farmer's market, give them a try! In this case, sweet and subtle, a floral taste, not like a pumpkin, but delicious and melts in your mouth. Not only can you fry them in a light batter, but you can also stuff the flowers with a filling of your choice and bake or fold them into tortillas.

Yield: 4 blossoms (3 per person)