Monday, April 30, 2012

Pork and Peach Dijonnaise

This excellent dish is a great way to use pork tenderloin or boneless chops. I used chops, slicing them in half horizontally to make them extra-thin. Once again, I made this using the economical cuts of meat I carved from the whole pork leg I bought on sale (Miss Piggy Goes to Market, April 25, 2012 blog).
Pork and Peach Dijonnaise:
1-½ lb. pork tenderloin, sliced thinly (or 4 boneless pork chops, sliced in half horizontally)
¼ c. flour
¼ tsp. salt
¼ tsp. coarsely ground pepper
3 tbsp. butter or margarine, divided
¼ c. onion, chopped
½ tsp. dried rosemary stems, crushed
½ tsp. dried thyme leaves, crushed
½ c. white wine or non-alcoholic cooking sherry
2-to-3 tbsp. Dijon-style mustard
2 fresh peaches, sliced (or 12 slices canned peaches, drained)
½ c. heavy cream (whipping cream)
Using meat mallet or the side of a cleaver, flatten pork slices to ¼-inch. Shake meat in combined flour, salt, and pepper in paper or plastic bag. In a heavy skillet (I used a cast iron one), sauté seasoned meat on medium-high heat in 2 tbsp. butter or margarine until golden on both sides, about 3 min. Remove from skillet and keep warm.
Melt remaining butter in skillet. Cook onion until translucent and tender. Add rosemary, thyme, wine or cooking sherry, and mustard. Cook until reduced by half, 4-to-5 min. Reduce heat to medium-low, stirring in peaches and cream. Cook 3-to-4 min., just until sauce thickens and peaches are heated through. Pour over pork. Serves 4.
- Modified from a recipe in The Vancouver Sun

If using chops, slice horizontally; trimming all fat!

Slicing chops through is easy when your knife is sharp!

Sauté floured, seasoned meat in heavy skillet

Turn once, ensuring meat is golden brown on each side

Lower heat to sauté onions

Add white wine or cooking sherry
In go the peaches!

And the cream ... you don't need much!

Simmer just until heated through

Plate warm chops or tenderloin slices

Nap with Dijon-style peach sauce

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