This is a really quick and easy way to use up some of the local fresh peaches, heirloom tomatoes and vidalia onions in abundance right now (there’s only so much peach cobbler a girl can eat, even for me). I made it with braised collards and kale - it was a southern meal, with a twist from the unexpected use of peaches.
Adapted from July 2009 Gourmet.
Grocery list: 4 bone-in pork chops (or 2 tenderloins, as in the original), 3 garlic cloves, 1 3-inch piece fresh ginger, 1 onion, 1 large heirloom tomato (the baby tomatoes in the picture were backup - but I didn’t end up needing them), 2 peaches, 3 sprigs thyme, 1 teaspoon curry powder, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon sugar.
Peel and mince the ginger and garlic.
In a small bowl, mix the ginger, garlic, pepper, salt and curry powder.
Use the back of a spoon to press the mixture into a paste.
Press the paste into the pork chops, evenly distributing across both sides.
Preheat the oven to 425 degrees. Heat a heavy iron skillet over medium-high heat, and add a couple tablespoons of vegetable oil. When it’s hot, carefully lay in the pork chops.
Fry the chops for 5 minutes, then flip. Place the skillet in the oven for about 10 minutes, or until the chops are done (150 degrees for medium).
While the chops are in the oven, quickly prep the rest of the ingredients. Dice the onion, peaches and tomatoes. De-stem the thyme as well.
When the chops are done, remove the skillet from the oven - place the chops on a plate to rest. Be *very careful* not to touch the handle of the skillet. Don’t forget that it just came out of a 425 degree oven!
Turn the flame back on under the skillet to medium-high heat. Add the onions and cook for 5 minutes. Some of the curry paste that remains in the pan will flavor the compote (it smells so good right about now…).
Add the tomatoes and peaches. Stir and cook for another 3-4 minutes.
Turn off the heat and stir in the thyme leaves and sugar.
Serve each chop with a big spoonful of compote over top.
Mon, Jul 20, 2009
Meat