Pork Chops with Peach-Plum Compote
Since we’re right at the beginning of peach season, it’s all about peaches for me. Where I used to buy pounds and pounds of citrus, I’m now buying pounds and pounds of peaches, plums, pluots and apricots. In other words, I’m buying as much stone fruit as I can get my hands on. And now that my favorite vendors are back at the farmer’s market, it’s so easy for me to whisk in, grab what I need and come home to create wonderful sweet and savory dishes.
Yes, I said savory. I know when we all think of peaches we think of desserts like pie, cake or even popsicles or ice cream. But peaches in savory dishes are amazing! Especially if you use yellow peaches. Since yellow peaches, which just happen to be my favorite, are more tart that white peaches, they make great compotes and salsas. Some of my favorite dinner summer recipes include peach and plum compotes ladled over chicken and pork. That pop or sweet flavor from the fruit rounds our the protein and makes for a more balanced entreé. I mean, who doesn’t love sweet and savory together? It’s one of my favorite combinations and I try to do it as often as possible. While salt brings out the sweet flavor from vegetables and fruits, sweet brings out the savory flavors of the protein. Don’t get me wrong, I’d never turn down a nice medium rare steak covered with an herbed butter. But give me a pork chop or chicken breast with a fruit sauce ladled over it and I’m in absolute heaven!
The compote on these chops are so versatile, I could easily see it ladled over chicken or fish as well which is great because I always have chicken and pork in my freezer. Those two proteins are the easiest to pull out for dinner when I have no clue what I’m going to make. And it doesn’t need to be fancy either. I mean, sprinkle a little salt and pepper over the protein, stick it in the oven and you’ve got dinner. Sure, it’s kinda plain, but it’s a meal. It’s also a jumping off point. Once I know which protein I’m making, then I can start to look at my fruit. I could throw together a peach and arugula salad to spoon on top of chicken cutlets or I could chop up those same peaches, add a few plums, some herbs and a little salt and pepper for this amazing compote.
As a matter of fact, this compote is so easy, I can’t wait to make it again. The best thing about this peach/plum compote though, is that since peaches and plums are usually around until the early fall, this compote could be used a lot over the next few months. And since it’ll be served with different proteins, it’ll be a different meal every time. So, I guess my family will be seeing this compote several times before the summer’s over.
Ingredients
- 1 large yellow peach, pitted and chopped
- 2 plums or pluots, pitted and chopped
- 1 large shallot, minced
- 2 teaspoons sugar
- 1 sprig rosemary
- salt and lemon pepper
- 1 teaspoon lemon zest
- 3/4 cup flour
- 4 boneless pork chops
- 1/4 cup olive oil
Instructions
- Combine the peach, plums, shallot, sugar, rosemary, a 1/4 teaspoon of salt and lemon pepper and 1 tablespoon of water to a small saucepan over medium high heat. Once it boils reduce heat to low and continue cooking, stirring occasionally, until the fruit softens and starts to release its juices, about 5 minutes. Remove from heat. Stir in lemon zest, cover and set aside.
- While the compote cooks, combine the flour with 1 tablespoon salt and 1 teaspoon lemon pepper in a large, shallow bowl. Season the chops with salt and lemon pepper and dredge in the flour mixture.
- Heat the oil in a large skillet over medium heat. Add the chops and cook, turning once until golden and cooked through, about 10 minutes. Transfer the chops to 4 plates.
- Stir the compote once more. Remove the sprig of rosemary. Top each chop with the compote and serve.
