Save this recipe for that special time of year when you can find both peaches and tomatoes in abundance at the farmers market. I like yellow peaches because they seem to have a bit more tartness than the white varieties. Pair with a glass of rose and a warm summer evening.
Pork Chops with Peach and Tomato Salad
Serves two generously.
- Two pork chops, about 1 inch thick
- 2 yellow peaches or nectarines, sliced
- 2 heirloom tomatoes, sliced
- 1 shallot, thinly slices
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil + 1 tablespoon
- 1/3 cup fresh basil or tarragon, torn
- Salt and pepper to taste
Prepare the salad:
Place peaches, tomatoes and shallots in bowl. Add lemon juice and olive oil and toss gently to coast. Season with salt and pepper to taste. Add the torn herbs just before serving.
Cook the pork chops:
Pat pork chops dry and season them with salt and pepper. Bring them up to room temperature (about 20 minutes). Heat one tablespoon bit of oil in a large skillet over medium-high heat. Cook until pork is browned and just cooked through, flipping once, about 6 minutes. (If you want some of the fat to render out and get crispy, lean the chops against the sides of the skillet to allow the fatty edges to have direct contact with the hot skillet.) Let rest on a platter, tented with foil, about 5 minutes. Serve with the peach and tomato salad.