Pork Chops with Peach Pan Sauce

Peaches are in full swing right now.  They're sweet, juicy and (finally!) the free stone variety in in season. That means I am experimenting with all sorts of peachy combinations. Since I love to pair sweet and savory, this combo was a no-brain er.  I figured if apples and pork go so well together, peaches would have to be a suitable substitution.  And I was right!

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 sprig fresh rosemary
4 pork loin chops
salt and pepper
1 peach, diced
1 TBSP sugar
1 TBSP flour
1/2 c chicken broth

Preheat oven to 375.

Combine the peaches with the sugar and flour in a small bowl.  Set aside.

Melt the butter with the oil in a large, oven-safe skillet over med-high heat.  Add the rosemary.

Sprinkle the pork chops with salt and pepper on both sides.

Add the pork chops to the skillet.

When they release from the pan (2-3 minutes), turn over.

Transfer the skillet to the hot oven.  Bake until the juices run clear, about 12 minutes.  Remove from the oven.  Remove the rosemary sprig and discard.

Remove the pork chops from the skillet.  Add the chicken stock and bring to a boil over medium heat. Add the peach mixture, stirring well.

Return to a boil; them simmer until the sauce is reduced by half, about 5 minutes.  Pour the sauce over the chop and serve.

Enjoy!

Marinating (Ben's chicken)

I love grilled chicken.  There, I said it.  But let's be honest.  Chicken can grow tiresome and also be dry. Marinades are a great way to infuse flavor into the meat while helping to keep it moist after it's grilled.  I started using this marinade a few year's ago.  It's called Ben's Chicken because I stole it from a good friend named Ben. I've made so many alterations that he probably won't recognize it anymore, but the name stays.

Marinades have two basic necessities; an acid (to tenderize), and an oil (to keep moist).  Anything beyond that is just icing on the cake.  I typically use equal amounts of acid and oil, but the ratio might change depending on what you're using.  Something like a balsamic vinegar needs way less to get the point across.

I also add herbs and garlic.  This helps to infuse the meat with additional flavor as it marinates.  Typically, this needs at least 1 hour, but no more than 12.  After that the meat just begins to break down and loses all it's appeal.

Here's what you'll need:
1/4 c olive or vegetable oil
1/4 c orange or lime juice
1/3 c soy sauce
3 shakes liquid smoke (to taste)
1 tsp Worcestershire sauce
2 TBSP minced garlic
3 sprigs of thyme
1 TBSP chopped rosemary
1/4 c chopped cilantro
pinch salt
1/2 tsp pepper
1/2 tsp onion powder
4-6 pieces of chicken (I used boneless/skinless breasts)

Combine everything except the chicken in a small bowl, whisking to blend the flavors.

Place the chicken pieces in a zip top bag and pour the marinade over top.  Zip closed and squish the bag, making sure all the chicken is covered in liquid.  Refrigerate 1-12 hours.

I usually grill this, but it can also be baked in the oven, if your prefer.  Heat your grill to a high heat.  Place the chicken on the grill.  When it releases easily, it's ready to be turned.  (If you want the classic grill marks, start with chicken facing 10 o'clock, then turn to 12 o'clock.)  Reduce the heat to medium.

The chicken will be ready when the juices run clear.  Don't go poking it multiple times, this will make you lose all the juiciness you worked hard to get in there.  Remove from heat, cover with foil and allow to rest on a plate for a bout 5 minutes.  This allows to juices to redistribute throughout the meat.

Enjoy!