Thursday, June 11, 2015

It's Thyme for Porkchops

2x  1x
4-  2 Tablespoons olive oil
8-  4 center cut boneless pork chops
2-  1 tsp. each herbs and spices to taste--Himalayan pink salt, ground white pepper, minced fresh thyme and fresh minced fine garlic
1-  1/2 cup of chopped onions or shallots
12- 6 peeled and sliced into 8's fresh, ripe peaches cleaned and cut into 8 wedges
1/2-1/4 c white wine--use more if the peach mixture starts to dry out

Heat a large skillet over medium high heat.  Add the olive oil to the pan and swirl it to coat the pan bottom.  Put the chops into the pan in one layer.  Use a bigger pan if you cannot fit them all in at one time in one layer. Sprinkle the chops evenly with 1/2  of the herbs and spices to taste using more or less according to your taste-buds.  I use more. If you use fresh thyme and garlic, don't be stingy. You can use about double the fresh than if you use the dried herbs. Add the chops to the pan and cook about 3-4 minutes on each side until the chops are done through.  Remove the chops from the pan and keep warm (just warm, too hot and they will become dry and tough). Add onions or shallots, the rest of the herbs and spices, and the peaches to the pan.  Cook for five minutes on medium-high and scrape up all the juices and browned bits in the pan.  Add just a bit of white wine 1/4 cup to the pan and reduce the heat.  Let the peaches and onions simmer for another five minutes.  Make sure the peach slices are cooked through and the onions are transparent.  Pour the peach mixture over the pork chops and heat just until the mixture starts to simmer.  Serve the pork-chops on a platter with the peach sauce spooned evenly over the chops.  Serve with a mixed green salad and fresh wedges of tomato and chopped salad vegetables from your garden.  Top with your favorite all-natural dressing.  I use Amy's Goddess dressing. 

Yields 4-8 serving depending on whether you make a single or double batch.

These are incredible and you can make enough for a crowd if you plan ahead.  

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