Peach season has arrived here in Kentucky, and the British Co-op Extension Service is celebrating with a delicious recipe that combines peaches with pork chops.
Katherine Dowdy of the Davis County Extension Department joined the radio show to share this story. I will show you how to make skillet pork chops with peaches. (I actually tasted it and ate the whole serving) I can say that it is absolutely delicious.
Skillet pork chop with peaches
1 tablespoon oil
4 center-cut pork chops (remove visible fat)
Garlic powder 1/2 teaspoon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
2 cups canned peaches, diced (drained)
2 tablespoons apple cider vinegar
2 tablespoons sugar
direction:
1) If using fresh peaches (which Catherine used), wash them under cool running water while gently rubbing the skin. Let it dry and then cut into cubes.
2) Heat a large skillet over medium heat. Add oil.
3) Season pork chops with garlic powder, salt and black pepper. Add to pot.
4) Brown both sides of pork chops and cook meat until internal temperature reaches 145°F. Remove from pan and let rest.
5) Return the frying pan to the stove and turn the heat on high. Add butter, peaches, apple cider vinegar, and sugar. Cook quickly, stirring frequently, until peaches are slightly browned and sauce thickens (about 2 to 4 minutes).
6) Return the pork chops to the pot with the peaches and continue cooking until the mixture covers the pork chops (about 2-3 minutes).
7) Top the pork chops with peaches and serve.
Of course, one of the great things about the recipe developed by the Co-operative Extension UK is that it’s designed to be eaten by many mouths in a cost-effective and incredibly healthy way. . The estimated cost of this recipe is $7.78, which brings the cost per serving (4 servings) to just $1.98.
When Catherine prepared this, she did it even cheaper. She took advantage of Kroger’s pork chop sale and got a package of six for just her $6. So the cost per serving came to just over $1 per piece.