Wednesday, August 3, 2011

Balsamic Peach Pork Loin Chops Recipe–and life

Good afternoon Folks ~ I hope you are all doing well and trying to keep cool in the ‘hot’ zones. Remember to keep yourself well hydrated too.

Right now at a few minutes after 4 p.m. EST, it is 90 and feels like it is 101. I just went out to take a picture of purple crepe myrtle blooms and could hardly stand it. We had a good 20 minute or so rain around 2, and it didn’t make it cooler, it made it steamier.

I worked outside this morning in the ‘secret garden’, trimming the hedge there, weeding and made a place for DH to move a huge pot too that had plants in it that needed a more shady area. Yesterday morning I mowed then worked on the front driveway area, trimming, weeding, raking. While I was out there, I was thankful for our little compound and thought to myself, ‘why would I want something larger than this?’ Our 1/4 acre is almost more than enough for me to handle. I’m not planting anymore ‘beds’, I just need to take care of what I already have. The main garden needs weeding and trimming, but that will have to wait until next week. I’ll be working the next three days and don’t do gardening then. I still need to do some work in the secret garden, more weeding and clean up too, but I had had it this morning so just quit. When we’re out working in the heat and humidity, we need to listen to our bodies when they start telling us it’s time to stop.

Below is the purple flowered crepe myrtle that is in the main garden. I got this many, many years ago and for a long time it did not bloom, now it blooms every summer.


Now here is a delicious recipe that I tried for the first time last night. Both DH and I kept saying how good it was while we were enjoying it.

We had bought peaches, I had a couple of pork loin chops so I googled recipes for the pair and came up with the one below. It makes my mouth water just thinking about it now.

Balsamic Peach Pork Loin Chops Recipe


By Peggy Trowbridge Filippone

Peaches, sweet onions, and balsamic vinegar combine to make a delicious savory sauce for boneless pork chops. You may omit the chipotle pepper if you wish. Prepare all your ingredients in advance, and you can have this on the table in 30 minutes or less.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground chipotle chile powder (I just sprinkled on chili powder since I didn’t have the chipotle)
3 Tablespoons butter (I used light Olive Oil)
1/4 cup minced sweet onion
1 fresh peach, peeled and chopped
1/4 cup balsamic vinegar
1 cup chicken broth
1 Tablespoon minced fresh sage (didn’t have)
Peach slices and chopped parsley for garnish (didn’t do this either)

Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, garlic powder, onion powder, and ground chipotle.

Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of the butter and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.


Reduce heat, add 1 tablespoon of the butter, and saute the minced onions for 2 minutes. Add the remaining tablespoon of butter and peaches, cooking another 2 minutes. Carefully pour balsamic vinegar into the pan. Deglaze by stirring and scraping up the browned bits, cooking about 1 minute. Add chicken broth and minced sage, stirring to combine. Simmer until reduced by half and thickened.

Return pork loin chops to the pan, along with any juices that have accumulated on the platter. Coat both sides with sauce and simmer for 2 minutes to re-warm.

Serve pork loin chops with the balsamic peach sauce, garnished with fresh peach slices and a sprinkling of chopped parsley.

Yield: 4 servings

I decided to add the pork to the pan with peaches, onion, broth, and balsamic, put on a lid, and let it all cook on low for about an hour. The pork was tender and there was plenty of sauce.



Now it’s time to get up out of my chair and start dinner for tonight which will be left-overs of beef stew.

Have a great day tomorrow and a great weekend.

Be thankful, be well, be at peace.



~Gardener on Sherlock Street said...

A little at a time will keep the garden going. Surprisingly, we had a shower today too. Steamy here as well but so glad for the rain!

L. D. Burgus said...

That sounds and looks like a great meal. Pork and fruit work so well together. Your flowers look great and I too am just going to maintain the flowers I have. I don't think I will plant flower seed beds anymore as what I have takes all my time anyway.

Becca's Dirt said...

That sounds so good. I'm so hungry now. Fortunately it's almost time to go home. Beautiful color on the crepe myrtle.

Sissy said...

I lived in Memphis for many years and I have never seen a purple crepe myrtle!! Yours is stunning!
Thanks for the recipe, it sounds so good-different than the normal ones!

Vetsy said...

I have never seen a purple crepe & myrtle either it's lovely. I will have to try out that recipe it looks delicious! Stay cool and have a wonderful day tomorrow.

Karen said...

Oh, I hope your heatwave ends soon. We were down in the upper 80's today and it was such a wonderful relief. Your crepe myrtle is so lovely, what a bloom.

Love the recipe, too, I always know if you have enjoyed a recipe, it's a good one!

The Time Sculptor’s Secret said...

Lovely flowers and delicious food here... lots of reasons for a return visit! Stuck indoors in the rain in Bronte Country (Yorkshire, England) so I'm really enjoying seeing gardens online today!
Best wishes Jane Gray

Balisha said...

That recipe sounds so good. I might substitute my smokey paprika for chipotle powder. Think I'll try it..Balisha

The Ebullient Gardener said...

Really love this post! We really do need to listen to our bodies in this heat! The other day I was out cutting the grass, and I had to stop, it was just too hot and it was 9 a.m.! I love your crepe mrytle bloom! I was out in the garden this morning and I found a few new little plants of the crepe myrtle under my bigger ones! I will try to baby them for sure! Thanks for sharing the great recipe, I will definitely have to give it a try. Thanks for the reminder to "Be Thankful". It is always nice to be reminded about that! Keep cool my friend! Happy Gardening, Mindy

gld said...

The pork sounds good. I have everything but the peaches. I have been meaning to call the orchard and see if they have been to the bootheel (all Missouri peaches come from that region). This will prompt me.

Take it from me; don't expand anything! Each year you will want to do less.....A small area that you can keep properly is the way to go!

sweetbay said...

I love lavender crape myrtles. They're not nearly as common as the pink and white ones. Your dinner sounds delicious.

Skeeter said...

You always leave me hungry! LOL, Yes, this heat is a killer on many plants this year. I have resorted to sprinklers as I can no longer drag the hose around every day. I dont feel the body telling me to get out of the heat some times so I now take a timer with me to remind me it has been 30 minutes in 100 degree temps. I try not to get out there too much but at times, I must or the weeds will take over. We have way more then I should in the garden considering how we seem to live in a drought prone area. I know one day, I will not be able to handle this yard but for now I will enjoy it. But a condo with a view and a balcony with pots is looking better and better all the time as hubby and I age...

organicgardendreams said...

Flowerlady, your purple flowered crepe myrtle looks so pretty. I have never seen a purple one here in San Diego, even though we have many growing here. Usually the colors are pretty bright and don't go well with my color scheme but your purple one would work. I have to check if I can find one like that here, too. The recipe sounds delicious. We don't eat pork, but I am sure it would work with other kinds of meet, too. Maybe I try it tonight.

shadesofidaho said...

Oh that looks so yummmmmyyyy Going to give it a try. We have the pork and peaches on hand too. Lucky us. Thanks!!

Your purple crepe myrtle is Lovely!!!


Lona said...

Well now that is a lovely Crepe Myrtle. Girl I did not even know they came in that color. I live such a sheltered life. LOL! I learn so much from my blogging buddies.
Yum, that looks so tasty!

Masha said...

Great picture of the crepe myrtle. I am a bit behind on gardening chores too (not to mention house cleaning...), but I hope I can catch up with most of them this weekend. It looks like you got a lot done. I hope you enjoyed that delicious dinner after all your hard work :)

Susan said...

Your dinner sounds delicious and your crape mrytle...beautiful! Stay cool, FlowerLady.

Morning's Minion said...

I've been surprised to find that temps where you live are really no hotter than it has been for over a month in KY. Daytimes here are running 90 or slightly above with humidity that doesn't quit.
Still, I think you can grow flowering plants which would not over-winter here.
Interesting to ponder!