About a year ago, my cousins found old video footage of our family trip to California back in the 90s. It was an amazingly fun trip with my entire family camping out at my great Aunt Toula’s (I’ve told you about her!) for my grandparents 50th wedding anniversary. We took a road trip to Vegas, hit up Disney and Universal, ate ton and tons and tons of home cooked Greek food, and laughed and joked all hours of the day and night. One particular part of the video cracked us up so much and now I can’t help but think of my sister joking around with peaches whenever I see them in the store. Sometimes I’d like to go back to that time – with me, my sister and my 5 cousins camped out on mattresses sprawled across the entire floor of the back Florida room of aunt Toula’s house, playing and laughing without a care in the world…
But I digress 🙂 It’s almost the end of peach season here in New York/New Jersey so how could I not share with you a peach recipe. Which of course made me chuckle in the supermarket! It’s simple, spicy, sweet and refreshing. Perfect end to a busy day.
3 thin cut pork chops
1 peach, sliced
3 baby leeks or 1 large leek, chopped and cleaned well to remove grit
1/4 cup white wine
1/4 cup chicken broth
1/4 tsp cayenne pepper
1/8 tsp nutmeg
Salt and pepper
Extra Virgin olive oil
In a large sauté pan, add a bit of oil to brown the pork chops which have been seasons with salt and pepper. Once browned on both sides, add the leeks and and brown for 3-4 minutes.
Add the peaches and deglaze with the wine. After the wine has reduced by half, add the cayenne pepper, nutmeg and season with more salt and pepper. After the wine has reduced a bit further add the chicken broth. (Note, the peaches will release some juices as well). Cook until the pork is cooked through, about 5 minutes.
I served this tonight with brussel sprouts, sweet potatoes and a tomato salad (mostly for color!). Enjoy!