Monday, August 12, 2013

Pork Chops with Bourbon, Basil, and Sautéed Peaches

I went to the farmer's market this morning and bought some perfectly ripe Georgia peaches, fresh basil, and local pork chops. Add a little bourbon, and these ingredients transform into a quick and easy meal, using some of summer's freshest ingredients.

Serves 1


1 bone in pork chop, 1.5 inch thick
1 peach, pitted and sliced into 8 or 9 slices
1/2 tbsp. basil, cut into a chiffonade
2 tbsp. canola oil
2 tbsp. unsalted butter
2 tbsp. bourbon


Pat pork chops with paper towels to dry. Sprinkle heavily with salt and pepper on both sides. Coat cast iron pan with canola oil and heat over medium high heat. When pan is very hot add the pork chop. Cook for 4-5 minutes on each side, or until cook through, and remove from pan. Wipe pan clean. (I like to use some paper towels with tongs.) Lower heat to medium. Add butter and peaches. Cook for about 3 minutes. Peaches should be soft. Remove pan from heat and add bourbon. Using a torch or long match, wave in front of the pan. Allow the flames to die. Season to taste with salt and pepper. Pour peaches over the pork chop and finish by sprinkling the basil over the dish.

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