I love pork chops but I rarely find a good recipe to cook it with, besides the easiest way. Why don’t I just write, I love food and I love cooking and I love getting inspired by other recipes… blah.
- 8 thin-cut loin pork chops
- 4 TBS AP flour
- 4 tsp dried sage
- Salt & pepper
- 4 small peaches, peeled and roughly chopped
- ½ cup white wine
- 4 TBS butter, divided
- 5 slices bacon, chopped
Dust the pork chops with flour, while shaking off the excess. Season chops with salt, ground pepper, and sage.
Sizzle 2 TBS of butter in a pan, and brown both sides of the chops over high heat, approx. 1-2 minutes on each side. When cooked, remove chops from the pan and keep warm under foil. You might have to cook the chops in two batches.
Add chopped peaches to the pan at medium-high heat and cook, shaking and stirring, just until peaches are seared and begin to soften. Pour in the white wine, reduce the wine for 1-2 minutes, then lower heat and stir in the remaining 2 TBS butter. Taste for seasoning; adjust with salt, ground pepper and sage as desired. Return the pork chops to the pan and cook, uncovered with peaches, for 1 minute.
*Adapted from Crepes of Wrath.