Autumn Fare - meat, pork chops
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Use thick cuts of pork chops for these and ripe peaches. A fruity-savoury dish, this goes well with vegetables such as pumpkin or other squash, sweet potatoes, yams or parsnips or Simple Potato Wedges. As a starter, I serve Spicy Pumpkin-Coriander Soup. The vegetable side dishes of Simple Potato Wedges and an Autumn medley of Leeks, Parsnips and Green Beans harmonize delectably with this dish. Choose a light, fruity red wine to accompany. Thick slices of Turkey breast may replace the pork chops.
serves 4
4 thick pork chops
8 slices of ripe peach, cut in 1 cm. slices
1 sm. red apple, cut in small dice
2 t. butter
1 T. olive oil
5 sm. twigs of fresh thyme or 4 good pinches of dried thyme.
salt, pepper
Rinse and pat the pork chops dry. Season with a little salt and pepper. Set aside (if time allows, do this at least an hour before cooking).
Prepare the fruit and set aside.
In a large pan, melt the butter with the oil over medium heat. Sprinkle with a pinch of salt and a little pepper. Add the pork chops and lightly brown one side. When this first side is almost brown slip the thyme twigs under them or sprinkle half the dried thyme. Continue to cook for about 3-4 minutes, depending on thickness. Turn, sprinkle the rest of the dried thyme under the chops (or when using the twigs, make certain that each chop is laying on one and add the fifth twig) and continue to cook for 5-6 minutes.
While the chops are cooking and in a small grilling pan, melt a little butter and sauté the peaches until a little brown on both sides. This will take about 5 minutes. Add the apples at the same time, but keep the fruit separate in the pan. Sprinkle with a pinch of salt. Stir the apples now and again to prevent burning. Set aside and keep warm.
Serve the chops on a warmed plate, arrange two peach slices on each with a spoonful of the apple dice between the slices.
Note: I like to add wedges of parboiled, small potatoes such as russet while the chops are cooking (Simple Potato Wedges). Add them at the beginning of the cooking time. I prefer to use two frying pans, dividing the chops, fat, herbs and potatoes in each pan. In this way, the potatoes pick up the delicious flavours of the meat and the seasoning.
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