Name: Pan-Seared Pork Chops with Peaches, Onions, and Shallots
Yield: 3 servings
Ingredients: 3 pork chops with tenderloin section, ¾” thick; 1 and 1/2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 Mary’s cocoa spice rub on one side of chops, S + P on the other side; 1/2 large Vidalia onion, cut in ¼ “ thick slices; 2 small shallots, peeled and cut into ¼” slices; 3 smallish white peaches, washed, cored and cut into 8 slices; 1/3 cup dry white wine (I used a Vouvrey); Parsley, chopped for garnish; 1 tablespoon raw cocoa nibs/cacao; 1 and 1/2 teaspoons kosher salt; 1/2 teaspoon whole black peppercorns; 8 juniper berries; 4 whole cloves

Serves: 3 servings

Ingredients: 14

A delicious and elegant dish featuring juicy pork chops cooked to perfection and served with sweet peaches, caramelized onions, and flavorful shallots.

Ingredients

3	pork chops with tenderloin section, ¾” thick
1 ¹⁄₂	tablespoons unsalted butter
1	tablespoon olive oil
1	Mary’s cocoa spice rub on one side of chops, S + P on the other side
¹⁄₂	large Vidalia onion, cut in ¼ “ thick slices
2	small shallots, peeled and cut into ¼” slices
3	smallish white peaches, washed, cored and cut into 8 slices
¹⁄₃	cup dry white wine (I used a Vouvrey)
	parsley, chopped for garnish
1	tablespoon raw cocoa nibs/cacao
1 ¹⁄₂	teaspoons kosher salt
¹⁄₂	teaspoon whole black peppercorns
8	juniper berries
4	whole cloves

Instructions

1.	Prepare the spice rub by combining the ingredients in a mini spice grinder and pulsing until finely ground.
2.	Start by washing the pork chops and patting them dry with a paper towel. Season one side of the chops generously with the spice rub.
3.	In a large skillet, melt the butter with olive oil over low heat. Add sliced onions and shallots, cover, and let them cook for about 10 minutes until they are softened. Increase the heat to medium-high. Place the seasoned side of the chops down in the skillet and cook for 4-5 minutes, uncovered. Season the top side with salt and pepper, then flip the chops and add the peaches. Cook for an additional 2 minutes before adding the white wine. Continue cooking for another 2-4 minutes, uncovered, until the chops reach an internal temperature of 140 degrees Fahrenheit. Transfer the chops to a platter and allow them to rest for 5 minutes.
4.	Keep the sauce and peaches warm over low heat, covered slightly.
5.	Once the pork has rested, pour the peaches, onions, and juices over the chops. Garnish with chopped parsley and serve with care and attention.

Published on Jul 20, 2024 by Luminița