What I Cooked Last Night - Pork & Peaches
Last night I created something completely new for me. Texas peaches are really good this year, and I love peaches with pork. So I got two bone-in pork rib chops, about 1 1/2 inches thick and proceeded this way. Season them with salt and pepper, and sear them on each side in a little olive oil. Remove them from the pan and hold. To the hot pan, add half a large red onion, thinly sliced, 2 cloves of garlic, minced, and two medium peaches, thickly sliced. Season with salt, pepper, a pinch cardamom, garam masala, and cumin. When the onions have softened, deglaze the pan with about 1/4 to 1/3 cup of chicken stock and 1/4 cup of Balsamic vinegar. Return the pork chops to the pan, cover and lower the heat to simmer. Cook covered for about 30 minutes. Remove the lid and remove the chops to a plate to keep warm. Bring the sauce to a boil and reduce until it is thckened to a syrup consistency. Serve with rice.
I think it turned out pretty good. The pork chops were tender and the sauce was only slightly sweet. The peaches held their shape and were really delicious. Try it.