I get asked a lot what made me want to write Carolina Wine Country Cooking. Well, to be honest, I didn’t know I was writing it at first… it was just an enhanced format for my North Carolina wine journal that was more about cooking with wine and pairing food with wine, than it was about individul wine characteristics.
The first recipe I wrote down to keep is below. It was too darn good not to repeat! The wine I used was of course from North Carolina, and it was a muscadine. You could however use, ice wines in this for the best pair with the peppers, but you most certainly could try any wine you like. I would stay away from the power house reds like sangiovese or sauvignon as they would tend to overpower the sweetness of the peaches.
Peaches, Peppers & Pork Chops
6-8 Boneless pork chops
2 cups fresh or frozen peaches, sliced
1/2 cup chopped Vidalia onion
1 whole, seeded jalapeno pepper finely diced
1 Tablespoon Olive Oil
1/2 cup semi sweet white wine – (Old North State – 38 Vines Autumn Leaf Gold)
1 Teaspoon Salt
1 Teaspoon fresh ground black pepper
If using frozen peaches, place them into a non-stick skillet on med-high heat – watching carefully. Once thawed, and starting to caramelize, add olive oil. Add onions and jalapeno pepper, caramelizing further, until all are softened and golden. (If starting with fresh peaches, add them last after the onions and peppers have softened.) Remove from skillet.
Season pork chops with salt & pepper, and cook on one side in skillet approximately 5 minutes (longer for thick cut chops), or until the juices start to rise. Brown both sides equally, and remove from the skillet. Deglaze the skillet with the wine, scrapping with a wooden spoon, and let the wine reduce until the some of the alcohol has burned off, approximately 3 minutes. Add everything back and cover with sauce, allow all to come to temperature/ serve.
Serving suggestion – serve over buttered rice, with a glass of the same wine used in preparation.