Tuesday, July 24, 2012

peachy keen

Before I share the recipe I attempted last night, I have to bring up Trader Joe's. I find it rather cruel that Mildred was in the midst of getting a TJ's no more than five minutes away before I ended up in Ft. Worth but I can't really complain. The TJ's here is about 15 minutes and it's probably for the best that it's not closer. That place is dangerously tempting! I walked in to pick up my groceries, with every intention of sticking to my list but...when you smell fresh lavender and the scent hypnotizes you over to it (think Fred Flinstone style)...I had no choice but to place it in my cart. 

It's currently gracing the hallway leading to the bedroom & it is the most wonderful air freshner!

Aside from the great flower section, the three buck chuck wine bottles are clear winners. As is their kettle corn! The packaging?! Ugh. It is a sucker's paradise.

The sucker being me, of course.

But, once I left without a giant dent in the bank account I got to work prepping for the sauteed peaches & pork chops recipe that should you venture to attempt, you will seriously thank me for bringing into your life. No joke.

What you need:

  • pork tenderloins (the package I bought had 5)
  • 2 peaches
  • honey
  • 1 cup of dry white wine (pinot grigio was what I used because it was three bucks)
  • teaspoon of butter
  • 1 cup of chicken broth
  • salt & pepper
  • fresh thyme
  • olive oil
  • rice (or cous cous or quinoa)
Thoroughly coat a large pan with olive oil and cook the pork chops (be sure you salt & pepper them to taste) about three minutes on each side. Once they are cooked, set them aside and keep warm.

While the pork chops are cooking, pit and cut the peaches into eighths.

Detour: the peaches I picked up were so perfectly firm, plump & juicy! The color palette they created has me itching to integrate those colors somewhere in the house.

Upon finishing with the pork chops, you will add the peaches into the leftover juices & cook them for about two minutes along with a sprinkle of thyme leaves. Then stir in the wine and let boil for about two minutes. From there you'll stir in the chicken broth along with the honey. The official recipe calls for 2 teaspoons of honey but, I love honey & went squeeze happy with the bottle. That probably ups the calories/nutritional whatever but...what can I say? Sometimes the sweet tooth takes over. 

Allow the sauce to simmer for another two minutes before removing from the heat and swirling the butter in. Once you've done that, grab your plate, scoop out rice and place your pork chop on top of it so that you can ladle out the amazing peach sauce.

My husband is not a picky eater and, bless his heart, will eat anything I create with gusto & praise it (sometimes with my prodding). However, this time he could not stop talking about how great the dish was. And, I don't blame him because not to toot my own horn but, it truly was dee-lee-cious! If you try it, let me know how it goes.


Kim Pursch said...

That looks YUMMY! JP makes this Chicken and Peaches dish that's out of this world...way to make a preggo girl hungry ;)

Becca said...

Holy crow, that looks phenomenal!

I heartily intend on trying this! And will blog you back!