Well, warm weather has finally settled in for good (at least until October). I suppose I should feel glad after the winter we had, but I wish we'd had more spring weather. I was looking forward to highs in the upper-60s, low-70s, but those days didn't last very long! I'll just have to look for culinary compensation. Believe me, I am looking forward to berries and stone fruits.
Paul and I went to Dillon's Sunday morning and there was already a display of peaches out. Peaches that were as hard as rocks and will never ripen, most likely! However, there were also nectarines, which have an earlier season than peaches and they're perfect for the following recipe, which is simple and quick and doesn't require a lot of dishes.
Broiled Pork Chops and Stone Fruits
adapted from this recipe
2 bone-in pork chops, around 1/2" to 3/4" in thickness
4 ripe-ish stone fruits (nectarines, peaches, apricots, plums, whatever is in season), halved and pitted
pinch dried red pepper flakes (the kind that go on pizza)
2 teaspoons brown sugar
1 tablespoon butter
Place your oven rack in the middle of the oven and preheat your broiler.
Line a baking sheet with aluminum foil and place the pork chops and halved fruit (cut side up) on the sheet. Brush the pork chops with a light coating of olive oil and season well with salt and pepper.
Sprinkle the pepper flakes and the brown sugar on the fruit then top with the butter.
Place the baking sheet in the oven and broil for 8 minutes. Turn the pork chops over and broil another 8 minutes. The fruit may need to be removed earlier; it should be nicely caramelized, but not falling apart. The pork chops should be browned and cooked through. Serve with a green vegetable, such as:
Steamed Asparagus with Lemon Butter
1/2 lb asparagus, tough ends removed
1 tablespoon butter
juice from 1/2 lemon
Steam the asparagus 5 minutes. Transfer to a mixing bowl, add the butter and lemon, season with salt and pepper and mix to combine (and melt the butter). Divide between two plates and serve immediately.