This recipe fulfills my major needs-lots of flavor, tender protein, and pleasing alliteration. It’s particularly good this time of year as peaches and poblanos can be purchased at the Farmers Market. This recipe serves two as a main course.
2 poblano peppers, seeded, de-ribbed, and thinly sliced
1 medium white onion, thinly sliced
2 Tbs. olive oil
2 Tbs. dry white wine
1 large peach, pitted and sliced
2 tbs. brandy
1 tsp. sugar
Â¼ tsp. salt
2 thick pork chops, on the bone
Salt and pepper
2 Tbs. olive oil
Heat olive oil over medium flame in an oven-proof skillet and add the pepper and onion slices. Stir frequently and cook until soft (about 12 minutes). For an added grilled taste, heat the broiler and once firing, put the pan with the peppers and onions under the broiler until slightly charred. Return pan to stove top on low. Add the white wine and stir, and let the liquid cook off. (Set oven from broil to 375 degrees for finishing the pork chops later.)
In a medium bowl, mix the peach slices, brandy, sugar, and salt until all the fruit looks covered and juicy. Let the peaches macerate at room temperature for at least 20 minutes, stirring occasionally.
Liberally salt and pepper both sides of the chops and sprinkle on chili powder to taste. Let them sit for at least 15 minutes at room temperature. Heat olive oil in a grill pan on medium-high on the stove. Once quite hot, add the pork chops and cook for seven minutes. Flip chops, add pepper mixture and peach mixture, and cook for seven more minutes. Finish the chops in the oven at 375 degrees for another seven minutes. Let meat sit for five minutes before serving.