This is a delicious way to cook pork or chicken that showcases the fresh Northwestern Cherries and Southern peaches in season right now.
1-2 lbs. pork chops, thick cut
¼ lb. fresh cherries, pitted
½ lb. fresh peaches, pitted
1 Tablespoon sugar
1 teaspoon cinnamon
½ teaspoon pepper
2-3 Tablespoons fresh parsley, chopped
2 Tablespoons coconut oil (olive oil may be substituted if trying to limit saturated fat - then toss shredded coconut in for final minute or two to give flavor)
Pit and cut up both peaches and cherries and place in a pot with ¾ cup water.
Bring to a boil and add sugar, cinnamon, and pepper (you may add a little salt if desired).
Stir until everything is mixed and reduce heat to a simmer.
Add parsley to mixture.
In another pan, heat oil for pork chops.
Season chops with pepper, salt (if desired), and add to medium heated pan.
Cook 2-3 minutes per side if normal cut thickness, longer if thicker cut chops.
Serve cooked pork chops with compote poured on top of chops and a little shredded coconut on top.
This recipe is great with fresh baked cornbread, roasted sweet potatoes, or broccoli slaw. You may also substitute a pork loin and bake the pork loin brushed with the coconut oil and topped with the compote for the last 5 minutes in the oven.
Recipe provided by Chef Andre Nowading, Kroger
Date Aired: July 22, 2013