Friday, June 25, 2010

Pork Chops with Peach Chutney

It's peach season in Texas, and I just can't get enough! I made this recipe with some very ripe peaches, and I may just recreate it with all the delicious peaches my friends and I picked in Fredericksburg this weekend! While I had several burners going on the skillet, this recipe was quite simple to assemble. I served it with brown rice and very simple, yet delicious green beans - I'll definitely be making that recipe again.

Pork Chops with Peach Chutney

3 tablespoons olive oil, divided
1/2 red onion
1 clove garlic, minced
1/4 cup apple cider vinegar
1/4 cup light brown sugar
4 ripe peaches, cut into 1/2-inch chunks
4 boneless pork chops
Salt and pepper to taste

Heat a medium sauce pan on medium heat and warm 2 tablespoons olive oil. Add red onion and garlic and saute 5 to 7 minutes, until soft and translucent. Add vinegar and brown sugar and cook 2 to 3 minutes, bringing to a simmer. Stir in peaches and cook on medium-low heat for about 10 minutes.

Meanwhile, heat a large skillet on medium heat. Warm remaining 2 tablespoons olive oil. Season pork chops with salt and pepper on both sides. Cook until done, about 2-3 minutes per side. Serve with the prepared chutney.

Rosemary Parmesan Green Beans

1 pound green beans, trimmed
1/2 cup shredded parmesan cheese
3 tablespoons chopped fresh rosemary
1 tablespoon olive oil
Salt and pepper to taste

Steam green beans about 5-6 minutes, so that they maintain a slight bight. Toss with cheese, rosemary and olive oil, then season with salt and pepper to taste.


Alanna Kellogg said...

I love that savory and sweet combination, especially in summer. The chops look delicious!

Lindsay said...

Hi Alanna,

Thanks for the comment! I've gone a bit peach-crazy this summer and now have jars and jars of homemade peach jam in my pantry - so don't be surprised if it pops up on the blog again :)