PORK CHOPS WITH PEACHES, SWEET ONIONS, SHALLOTS AND COCOA SPICE RUB One recent evening I threw together this combo – pork chops with peaches, sweet onions, and shallots with some roasted zucchini. It was delicious–the perfect balance of sweet and savory. What brought the meal together was the spice rub. It features a popular spice, though one you’d more expect to find in a cookie recipe than a pork chop recipe—cacao! Cacao is famous for being the stuff chocolate is made of. While we tend to think eating lots of chocolate is unhealthy, cacao itself has a ton of health benefits. It’s good for the heart and overall cardiovascular functioning, improving the health of the heart and brain arteries and lowering blood pressure and glucose levels. Cacao also has a large number of antioxidants, which are known to prevent cancer or improve the outcome when the disease is already present. This spice rub is just terrific to have around for use on pork, duck, or chicken. Use a mini spice grinder and keep it in a tightly closed glass jar or plastic container. Mary’s Cocoa Spice Rub 1 Tbs. raw cacao nibs 1.5 tsp. kosher salt 1/2 tsp. whole black peppercorns 8 juniper berries 4 whole cloves Combine everything in a mini spice grinder and pulse until finely ground. Pork Chops with Peaches, Sweet Onions and Shallots – serves 3 3 pork chops with tenderloin section, 3/4” thick 11/2 Tbs. unsalted butter 1 Tbs. olive oil Mary’s cocoa spice rub on one side of chops, S + P on the other side 1/2 large Vidalia onion, cut in 1/4 “ thick slices 2 small shallots, peeled and cut into 1/4” slices 3 smallish white peaches, washed, cored and cut into 8 slices 1/3 cup dry white wine (I used a Vouvrey) Parsley, chopped for garnish Wash pork chops and dry with a paper towel. Season one side of the chops with a heavy sprinkling of the spice rub. Melt the butter in the oil in a large skillet on low heat. Add sliced onions and shallots, cover for about 10 minutes. Raise heat to medium high. Add chops, seasoned side down and let cook for 4 – 5 minutes, uncovered. Salt and pepper the top side, turn the chops and add the peaches all over. Cook for another 2 minutes, then add the wine and cook for another 2 -4 minutes, uncovered, until just done, 140 degrees. Remove the chops to a platter and let rest for 5 minutes. Keep the sauce and peaches warm on low heat and slightly covered. After meat has finished resting, pour peaches, onions and juices overall, garnish with chopped parsley and serve with LOVE. Leave a Reply Cancel ReplyYou must be logged in to post a comment.