I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are peaches and herbs.
Due to the heat wave, I’m keeping today’s post shorter than usual. It’s hot in my apartment. So hot, that I’d rather be outside! Loki is spending most of her time in the bathtub or in front of the fan to keep cool. I’ve gotten to know my neighbours better this week because many of us are sitting in the shady backyard.
I made the dish for the Improv Challenge, lucky for me, just before the heat wave hit. The dish came about by chance. There were some pork chops at the butcher shop that I just *had* to try. It’s from pasture raised Tamworth x English Black pork. Let me say, this pork was worth the hefty price tag… but definitely something we will have only as a treat. I really like to cook pork chops with sage. And peaches go well with pork.
The result? Bryan loved this dish just the way it was. I thought the peach flavour hadn’t infused the glaze enough. Next time I make the glaze, I will blend it before serving over the chops then add a few extra peach pieces for presentation.
I served this with a tomato, avocado and cucumber salad.
Pork Chops with a Peach and Sage Glaze
- 2 bone-in Tamworth x English Black pork chops (1 3/4 pounds) – approximate cost $22.00
- 2 teaspoons grapeseed oil – approximate cost $0.20
- 1 cup frozen peaches – approximate cost $1.00
- 1 cup water
- 5 fresh sage leaves, torn into small pieces – approximate cost $0.50
- 1 teaspoon cornstarch (+ enough cold water to make a paste) – approximate cost $0.05
- 1/2 teaspoon sea salt – approximate cost $0.05
- Prepare the glaze.
- Combine peaches, water, and sea salt in a sauce pot.
- Cook over medium heat until peaches are unfrozen and heated through.
- Add corn starch and cook until thickened.
- Remove from heat.
- Stir in sage pieces.
- Cover and set aside.
- Prepare the pork chops.
- Heat grapeseed oil in a frying pan over medium heat.
- Add pork chops (you should hear them sizzle when added to the frying pan).
- Cook for 4 1/2 minutes.
- Cook for an additional 4 1/2 minutes.
- Test for desired doneness and cook more if necessary.
- Remove fry frying pan and let stand for 3-4 minutes.
- Pour half of the glaze over each of the pork chops.
- Serve and enjoy!
Makes 2 very large servings (approximate cost: $11.90 per serving).
My previous Improv Challenge contributions include:
- Fish and Chips (June 2013): Fried Fish-Shaped Chips
- Cinnamon and Sugar (May 2013): Strawberry Cobbler
- Peas and Carrots (March 2013): Shepherd’s Pie
- Hearts and Flours (February 2013): Piparkakut (Finnish Gingerbread) Cookies
- Bananas and Nutmeg (January 2013): Fried Bananas with Brown Sugar Sauce
- Chocolate and Marshmallows (December 2012): Crispy Rice Squares with Chocolate Sauce
- Zucchini and Brown Sugar: (September 2012): Zucchini Bread
- Tomatoes and Peppers (August 2012): Green Chile Pepper and Tomato Soup
- Corn and Butter (July 2012): Cilantro Tomato Corn Salad with a Lemon-Butter Dressing
- Cherries and Almonds (June 2012): Icy Drink with Cherries and Almonds
- Strawberries and Cream (May 2012): Strawberries Marinated in Maple Syrup with Whipped Cream
Please check out the other Improv Challenge recipes!