By Bob McDiarmid, Board Member, Downtown Palo Alto Farmer’s Market
Peaches of all shapes and sizes are coming into season in dramatic fashion at the Farmer’s Market. I picked up some at Schletewitz Farm‘s booth at the market – and they were sheer perfection. Here is a simple and spicy way to use peaches with pork chops.
- 4 Boneless Pork Chops
- 2 Tsp spicy madras curry powder
- Salt and pepper
- Oil to drizzle
- 4 peaches, sliced into wedges
- 3 garlic cloves, chopped
- 2 tsp sugar
- ¼ tsp cayenne pepper
- Generous pinch of salt and pepper
- 2 tbsp unflavoured oil
- Romaine lettuce
- Red bell pepper, sliced
- Slivered almonds
- Lemon juice
- Heat a cast iron pan (or nonstick pan) to medium high heat and drizzle it with the oil.
- Next, drizzle some oil on both sides of each pork chop and evenly sprinkle with salt and pepper and 1 tsp of the curry powder.
- Rub the spices into the pork chops well and set aside.
- Place the peaches in a bowl and add 1 tsp of curry powder, garlic, salt, cayenne pepper, sugar and pepper and toss to combine.
- When the pan is heated, place the boneless pork chops in it (they should sizzle! If not, the pan is not hot enough and you should increase the heat).
- Cook the pork chops, 2 – 3 minutes per side, until the surface is seared, caramelized and the internal temperature reads 165°F on a meat thermometer.
- Remove the pork chops from the pan and cover them and let them rest.
- Place the peaches in the same pan (on medium high heat) and pan fry the peaches for about 6 minutes, flipping them over once after the 3 minute mark.
- Once the peaches have caramelized and slightly softened, transfer them to a plate, place the cooked pork chops on top.
- Serve with a simple side salad of Romaine lettuce, bell pepper and slivered almonds. Squeeze some lemon juice or a salad dressing of your choice on top just before serving.