Peach season has officially arrived at the Training Taste Buds household. We have a white peach tree in our yard, and I spend a few weeks each summer trying to let as few as possible go to waste. We give them away, trade with friends for other garden items, freeze them, cook with them, eat a lot, and this year I'm adding drying to my list of things we do with them. I don't know if it's the drying or because we thinned the peaches for the first time this year, or possibly my three-year-old helper/ eater, but we are doing a pretty good job of keeping very many peaches from getting overripe and falling off the tree so far.
One of Ewan's most requested activities while Isla has her morning nap is to go pick peaches or dry peaches. He can reach some of the peaches on the tree and is good about taking the high ones from me and putting them in the box. Then he hands them to me while I peel and slice them and chatters away the entire time. I'm pretty amazed that he likes these activities so much after over a week of doing them nearly everyday. Sometimes he starts the morning by saying, "I think I want to pick peaches today."
4 (3-4 ounce) boneless pork loin chops
1 tablespoon olive oil
sea salt and freshly ground pepper to taste
4 medium white peaches, each peeled and sliced into 8 wedges
1/2 large yellow onion, sliced
1/4 cup white wine or vegetable broth
Salt and pepper the pork chops. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops and cook for 3-4 minutes on each side, or until done, depending on thickness. Remove from pan and cover to keep warm.
Add peaches and onions to pan and sauté for 2-3 minutes. Add white wine or vegetable broth, scraping up any browned bits and cook until reduced by one-third.
Meanwhile, slice the pork chops if desired.
Serve pork chops with peaches, onions, and sauce over the top. I also put ours over quinoa and served with sweet potato fries and a salad of cucumbers, tomatoes, basil, olive oil, balsamic vinegar, salt and pepper.