FRIED PORK CHOPS WITH PICKLED PEACHES
PG tested
For peaches
2 cups white wine vinegar 1½ cups water
¼ cup sugar
2 tablespoons yellow mustard seeds
1 bay leaf
1 tablespoon whole white peppercorns
2 tablespoons kosher salt 6 large ripe but firm peaches, pitted and diced small
For pork chops
⅓ cup all-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 large eggs
1 cup regular or panko breadcrumbs
½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon crumbled dried sage
4 boneless pork loin center cut chops
¼ cup olive oil 1 tablespoon butter
For peaches:
In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, peppercorns and salt. Bring to a boil to dissolve the sugar. Put the diced peaches in a large heatproof bowl and pour the hot brine over them. Let the peaches stand for 1 hour. Then refrigerate them for about 30 minutes until chilled.
For pork chops: Place flour in large shallow bowl and season with salt and pepper. Place eggs in a second shallow bowl and whisk with spoon. Place breadcrumbs in a third shallow bowl and whisk in herbs.
Dredge a pork chop in the flour and shake off the excess. Dip it into the whisked eggs and then coat evenly with the breadcrumbs. Set aside on a plate or baking sheet. Repeat the steps with the remaining pork chops.
In a large cast-iron or nonstick skillet, heat olive oil and butter until shimmering. Add the chops to the skillet and cook over moderately high heat until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly.
Serve pork chops with pickled peaches on top.
Serves 4.