Thursday, August 6, 2020
Aug. 6, 2020

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Pickled peaches prove to be great side dish for fried pork chops

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Peaches have started to make their summer arrival, and who can blame you if you turn them into some sort of sweet dessert like a pie or cobbler?

Yet the fruit also lends itself to a variety of tangy preparations, including pickles. (Yes, pickles!)

Soaked in a piquant brine of vinegar, sugar and spices, peaches go from sweet and juicy to an addictive marriage of sour and spicy. Spoon them onto a cheese plate, swirl with toasted nuts into yogurt or enjoy them as a side to fried chicken or sliced ham. In this recipe, the pickles are served alongside fried pork chops.

I use white peppercorn, which has a bit more heat than black peppercorns, and go heavy on mustard seeds. You also can add whole cloves or sticks of cinnamon.

Fried Pork Chops With Pickled Peaches

Serves 4.

ν For peaches

2 cups white wine vinegar

1½ cups water

¼ cup sugar

2 tablespoons mustard seeds

1 bay leaf

1 tablespoon whole white peppercorns

2 tablespoons kosher salt

6 large ripe but firm peaches, pitted and diced small

ν For pork chops

⅓ cup all-purpose flour, for dredging

Kosher salt and freshly ground black pepper

2 large eggs

1 cup regular or panko breadcrumbs

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon crumbled dried sage

4 boneless pork loin center cut chops

¼ cup olive oil

1 tablespoon butter

For peaches: In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, peppercorns and salt. Bring to a boil to dissolve the sugar. Put the diced peaches in a large, heatproof bowl and pour the hot brine over them. Let the peaches stand for 1 hour. Then refrigerate them for about 30 minutes until chilled.

For pork chops: Place flour in large shallow bowl and season with salt and pepper. Place eggs in a second shallow bowl and whisk with spoon. Place breadcrumbs in a third shallow bowl and whisk in herbs.

Dredge a pork chop in the flour and shake off the excess. Dip it into the whisked eggs and then coat evenly with the breadcrumbs. Set aside on a plate or baking sheet. Repeat the steps with the remaining pork chops.

In a large cast-iron or nonstick skillet, heat olive oil and butter until shimmering. Add the chops to the skillet and cook over moderately high heat until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve pork chops with pickled peaches on top.

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