Chef Evelyn Whitbeck-Poorbaugh
Hope & Olive, www.hopeandolive.com, Greenfield, MA
- 8 small Yukon gold potatoes
- ½ cup olive oil, divided
- Salt & pepper
- 2 sweet onions (Vidalia or Walla Walla are recommended)
- 6 ripe peaches, peeled
- 1 Tbsp fresh thyme
- 6 Tbsp canola oil
- 1 cup finely chopped pecans
- 4 1-inch thick pork chops, bone-in
- 3 cloves garlic, minced
- 2 bunches braising greens (chard, kale, etc.), cut into 2-inch strips
- 2 Tbsp vegetable stock
Put potatoes in a roasting pan and lightly coat with 3 Tbsp olive oil. Add salt and pepper.
Bake in a 400 degree oven for 20 minutes, or until soft.
Julienne sweet onions and cut peaches into 8 wedges. Toss with 3 Tbsp olive oil, salt and pepper, and fresh thyme. Place on a roasting pan (or baking dish) and bake in 400 degree oven until onions and peach juice are caramelized, about 20 minutes.
Heat a large pan over medium high heat. Once thoroughly heated, add 3 Tbsp of the canola oil. Dredge chops in pecan dust and sear in the hot pan for one minute. Flip the pork chops, and cook for another minute.
After both sides of chop have been browned, place pan in a 400 degree oven until the chop is just firm to the touch, about 20 minutes or until the internal temperature is 160 degrees.
When the whole potatoes are done, remove them from the oven and smash them until they are crushed open but not falling apart. Drizzle them with the remaining olive oil, and sprinkle with minced garlic, salt and pepper. Return them to the oven for 5 minutes, or until garlic is browned.
When peaches and onions are tender, remove from oven and combine in a bowl.
In a sauté pan, heat 3 Tbsp of the canola oil on medium heat. Add chopped greens and toss for a minute. Add 2 Tbsp vegetable stock (or water), season with salt and pepper, and toss in the pan until thoroughly wilted, about 3 minutes.
Arrange potatoes, greens and chops on 4 plates. Ladle peach and onion compote over chops and serve. Serves 4.
Recommended wine/beer for Pecan Crusted Pork Chop with Braised Greens, Garlic Smashed Potatoes and a Fresh Peach and Sweet Onion Compote:
Lopez de Heredia Rioja “Bosconia” 2000 [Rioja, Spain]
For our entrée of local pork, I have chosen Lopez de Heredia, one of the greatest wineries in Spain. Their traditionally styled Rioja’s are highly sought after, all over the world. They are grown in different vineyards, but the one I have chosen hails from Bosconia, a top site for Rioja wine cultivation. It is a classic Rioja, with oak and currant flavors around a bright and elegant body. The sweet peach and onion accents of the pecan-crusted pork chop will work beautifully with this wine and allow this variety of flavors to strut their stuff!
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