Sunday, October 6, 2013

Fall Cooking

"Life can only be understood backwards, but it must be lived forward." 
-- Soren Kierkegaard (1813-1855)
Danish philosopher, theologian, poet,social critic, religious author

Cook's notes:Before peaches disappear from the stores think about trying this Pepper Jelly Peach Sauce over pork chops. It has lots of flavor with a bit of a kick.
The recipe is enough for two boneless pork chops grilled or baked. This sauce also compliments salmon, chicken or turkey.
recipe adapted from Southern Living August 2013
  • 2 pork cutlets or boneless chops
  • salt and pepper to taste
  • 1 TB. olive oil
  • 1/3 cup chopped sweet onion or 1/4 cup chopped shallots
  • 1 tsp. dried thyme or 2 tsp. chopped fresh thyme
  • 3 TB. red pepper jelly
  • 1/4 cup dry white wine
  • 1 large peach chopped
  • 1/3 of a green or red pepper sliced in strips
  • 1 medium tomato chopped and drained on a paper towel
  • In a small fry pan saute onion in olive oil until tender
  • Add in wine and pepper jelly-stir until smooth
  • Stir in chopped tomato, peach,pepper and thyme
  • Cook on low heat 3 minutes- reserve 3/4 cup sauce and set aside
  • In a glass pan place chops, spoon sauce over them, cover with foil and bake @ 350 for 40 minutes or grill chops on foil basting with sauce during cooking time
  • Spoon rest of reserved sauce over chops to serve
Some pairings to go with this dish are corn, scalloped potatoes, lettuce salad and a sauvignon blanc wine.  

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