Peaches soften as they ripen. Ideally, you want to use a slightly firm peach for this recipe. It will be easier to dice and keep its shape when stirred with the other ingredients. You can leave the skin on or remove it depending on your preference. To remove the skin, score a small 'x' on the end of each peach and blanch in boiling water for about 30 seconds. Then remove and place in cold, ice water to stop the cooking process. Then you will be able to easily peel the skins off with your fingers. Check out my tomato sauce recipe for a demonstration of the technique with tomatoes. I chose to keep the skins on because it adds colour, flavour and texture to your pico de gallo. Not to mention, most of the nutritional benefits of a peach are found in the skin.
Firmly grip each quarter with your hands and twist in opposite directions. This will cleanly free one of the peach quarters from the stone.
Wash and towel dry a lime and use a zester or grater to remove the zest and add to the other ingredients. Then roll the lime against a flat surface a few times to soften it a little. Slice the lime in half and squeeze out the juice into the pico de gallo.
Add the olive oil, season with salt and pepper then stir to combine. It's that simple. Traditional pico de gallo doesn't have any peach in it. If I were to make a regular pico de gallo I would add a little freshly grated garlic into it as well. I omitted it here because I don't think it would work well with the peaches in this version.
Set the pico de gallo aside and carry on with the pork chops.
2 pork chops
2 tbsp of olive oil
2 tbsp butter
2 cloves of garlic, crushed
A few sprigs of fresh thyme
Salt & Pepper
Preheat oven to 375F/191C.
Pat the pork chops dry with paper towel and season liberally with salt and pepper.
Heat a skillet over medium-high and add the olive oil. Wait for it to shimmer.
Add the pork chops to the oil. You should hear a sizzle. Add the butter, crushed garlic (no need to peel) and thyme to the pan. As the butter melts, it will infuse with the flavour of the garlic and thyme. Once in a while, tilt the skillet to gather some of the melted butter with a spoon and use it to baste the tops of the pork chops. After 2 minutes, flip the chops once and baste the other side for an additional 2 minutes.
If your pork chops have a fat cap on the sides, then hold the chop up with a pair of tongs and sear the fat off. Then place the whole skillet in the middle of your preheated oven for about 8 minutes or until you just read an internal temperature of 160F/71C in the middle of the chop. Remove the chops from the pan and set them aside to rest for at least five minutes.
Whether you decide to make the pico de gallo, the pork chops or both together is entirely up to you. This pork chop technique can be paired with an array of other side dishes. You could even make a pan sauce while the chops are resting (white balsamic vinegar or white wine with some good quality mustard would make a beautiful sauce). The pico de gallo would be great with chicken, fish or sprinkled over salads or flatbread.
It's a shame that the cauliflower purée didn't turn out. Oh well, you can't win 'em all. My original idea was to combine spicy, sweet and rich. The last time I tried to make a cauliflower purée I made it to thin. It must have spooked me into not using enough liquid this time (then ended up draining even more of the liquid out like a real genius). You'll just have to use a little more imagination this time around. That's a good thing though!
At any rate, I hope you enjoyed this post and that it was able to inspire you in some way. Why not treat yourself to some tomatoes and peaches next time you buy groceries and see what else you can come up with. Now is the time.
See you again soon,