Peachy Pork with Charred Onions

Peachy Pork with Charred Onions

Aug 11, 2017 | Fall, Recipes, Summer

I don’t often recommend meat recipes in these posts for a couple of reasons: 1. We have so many veggies and so many ways to try them, I usually have no trouble finding recipes, and 2. In the past people have not seemed as enthused by the meat recipes as the veggie ones.  I am making an exception with this because it is so easy and so full of flavor.  I made this midweek and we gobbled it up. I mean, who knew that charred peaches and red onions with a little drizzle of pomegranate molasses and a bite of pork would be so transcending?  If any of you did I wish you would have told me…If chops are not your thing, I think you could sub in pork tenderloin or maybe even a pork burger.  I am not going to make a meat substitute rec’ but would be interested to hear about the results of anyone’s experiments.  So, get yourself a couple of peaches before the season is over and try this. You will be glad that you did.

Ingredients

2 bone-in pork (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 teaspoon kosher salt, plus more as needed

1 teaspoon finely ground black pepper, plus more as needed

8 ounces peaches, pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving

Directions

Heat the oven to 475 degrees.

In a large bowl, toss the chops and onions with the 1 tablespoon olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.

Meanwhile, in a bowl, toss the peaches with the remaining 1 teaspoon olive oil, and sprinkle them with a generous pinch each of salt and pepper.

Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil ~ 4 inches from broiler until everything is lightly charred and the chops are just cooked through, 5-8 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) If you would like more of a sear on your chops, transfer then to a hot iron skillet and sear on both sides before serving.

Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil.