The markets are filled with gorgeous peaches for a few weeks each summer. But beyond your pies, crisps and buckles (and after eating them straight out of the bag for a couple of days), there’s always that moment when you say, “Well, what else can I do with these?” Pork pairs perfectly with peaches: The salty, chewy meat with the sweet and tender fruit, it’s a match made in culinary heaven. And while I must admit that normally the combination of orange and peach takes me back to a time long ago I’d rather not remember (Do the words “fuzzy navel” make anyone else feel just a little sick?), orange marmalade, with it’s slightly bitter orange zest, paired with spicy garlic and aromatic thyme, gives this sauce great depth. It would be equally delicious on grilled or baked chicken.
Grilled Pork Chops with Peach Sauce Courtesy of Dee Ryan
Serves 4
4 1-inch thick pork loin chops (bone in)
Extra virgin olive oil
Salt and freshly ground black pepper to taste
1 clove garlic, slivered
3 peaches, pealed and chopped
¼ cup orange marmalade
5 sprigs of fresh thyme (or 1 tsp. dried)
• Prepare grill.
• Rub both sides of pork chops with olive oil, and generously salt and pepper both sides.
• Heat 1 tablespoon of olive oil in a medium-size skillet over medium heat.
• Add garlic and sauté for 30 seconds.
• Add peaches, marmalade and thyme sprigs. Sauté for one minute, turn heat to low and let simmer for about 3 to 5 minutes, until peaches have softened, and remove from heat.
• Meanwhile, grill the pork chops for about 4 minutes per side, (or until they reach 145 internal temperature). Remove and let rest for 3 to 4 minutes.
• Remove thyme sprigs from the peach sauce. Place the pork chops on plates and served them smothered in sauce.
This article appears in Jul 1-31, 2011.