- 4 1-inch-thick center-cut boneless pork chops
- salt and pepper to taste
- 2 Tsp olive oil
- 2 large peaches, peeled, cored, and pureed
- 1 cup white wine
- 1 Tsp caper
- 1 tsp dried parsley
- 1 Tsp butter
Now let’s play:
Season both sides of pork chops with salt and pepper. Heat up olive oil in a saute pan. When the oil is hot, sear both sides of pork chops until golden brown (in batches if necessary), about 2 minutes each side. Then set aside. Add white wine to the pan, and scrape off the brown bites at the bottom of the pan. Reduce the wine by half, and then add peach puree, caper, and parsley. Cook and stir till the sauce is rich and smooth. Turn off the heat, and finish the sauce with butter. Pour the sauce over pork chops, and serve immediately (4 servings).
Tired of apple and pork? Try peach and pork for the summer (well, next year summer in this case)! Peach makes more smooth and richer sauce then apple, and I just adore the subtle sweetness from the peach.