Peaches!!!!

We just received the first of this years peaches from Lynn Huck in Liberty Hill!

A member of the rose family, the peach originated in China as far back as 1000 B.C. where it is prized as a symbol of longevity, immortality and unity. Chinese brides often carry blossoms from this "tree of life".

From there, the love of peaches traveled west to Persia and on to Europe, where they were known by the Romans as Persian Apples. European settlers brought peaches to the US, but it was the Native Americans who spread them across the continent.

Peaches are lovely fresh, in desserts, salads or even with savory meat dishes. The following recipe was adapted from inmamaskitchen.com.

Pork Chops with Peaches 2 pork chops, lightly dredged in 1 tablespoon flour seasoned with salt & pepper and a pinch of dried rosemary 1 teaspoon olive oil 1 tablespoon shallots, finely chopped 2 medium sized ripe peaches, peeled and sliced in half inch wedges 1/2 cup of dry white wine 1 teaspoon unsalted butter 1 teaspoon fresh rosemary leaves, chopped fine Dash cayenne pepper (optional) Salt & pepper to taste

METHOD Coat pork chops with seasoned flour. Heat oil in a skillet till barely smoking and cook pork chops to desired doneness. Remove pork chops to a plate and keep warm. Add shallots and peach slices to hot oil and cook 1 minute, turning once till slightly browned and barely tender. Take care not to overcook peaches. They should remain firm, with slightly soft edges. Remove peaches and keep warm. Deglaze pan with wine, and boil down till reduced by half.  Swirl in butter, rosemary and cayenne if using.  Return peaches to glaze, gently tossing just long enough to coat with glaze. Do not let the peaches overcook! Season with salt and pepper to taste.Spoon peaches and glaze over pork chops and serve.