The perfect recipe for the season.
As the days are getting shorter, the feeling of the fall season is up us.
Well at least in some part of the country that is, we are still having triple-digit temperatures.
Last night’s dinner was an impromptu preparation with a touch of fall.
We got home late from our after-school activities, and the only meat I had in hand was bone-in pork chops that I just purchased from Pete at Personal Gourmet Foods.
We have this great recipe in France with pork chops and sauté apples that I wanted to prepare. However, with no apples on hand, I chose to use the few peaches left and pears.
The combination paired well and received a thumbs-up from my nine-year-old.
A green salad was just the perfect side dish.
Pork Chops with Peaches and Pears Sauce
- 3 pears, peeled and cut into small pieces
- 5 peaches, peeled and cut inot small pieces
- ¼ cup dried cranberries
- 1 lime, juices
- ¼ cup red onion, chopped
- 1 tbsp brown sugar
- 2 tbsps unsalted butter
- 6 ounces bone-in pork chops
- In a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes.
- Add the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.
- Pat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes.
- Serve hot with the sauce over it or on the side
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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