Peachy Pork Chops & Bleu Cheese Walnut Salad
Peachy Pork Chops and Bleu Cheese Walnut Salad
Grill the pork chops outside or cook them on the stove.
2 boneless pork chops, lightly dredged in
1 tablespoon flour seasoned with salt & pepper and a pinch of dried rosemary
1 teaspoon olive oil
1 tablespoon shallots, finely chopped
2 peaches, peeled and sliced in wedges
1/2 cup of dry white wine
1 teaspoon butter
1 teaspoon fresh rosemary leaves, chopped fine
Dash cayenne pepper
Salt & pepper to taste
Coat pork chops with seasoned flour. Heat oil in a skillet till barely smoking and cook pork chops to desired doneness. (Alternatively, grill unfloured pork chops over hot coals.) Remove pork chops to a plate and keep warm.
Add shallots and peach slices to hot oil and cook 1 minute, turning once till slightly browned and barely tender. (Peach wedges may also be grilled: brush with a little olive oil and grill just till grill marks appear, turning only once. Cook shallots in pan as directed.)
Remove peaches and keep warm. Deglaze pan with wine, and boil down till reduced by half. Swirl in butter, rosemary and cayenne. Return peaches to glaze, gently tossing just long enough to coat with glaze. Season with salt and pepper to taste. Spoon peaches and glaze over pork chops.
Serve with wild rice, green salad with red onion rings, toasted walnuts and crumbled Bleu Cheese.