How to Savour Summer: Peaches, Pork and Croatian Wine

Are you ready to savour the flavors of Croatia? This recipe will tantalize your tastebuds with peaches, pork and Croatian wine (or any wine you choose). If you don’t have a bottle of Croatian wine on hand, imagine pairing this dish with a chilled rosé – embodying the essence of a sun-kissed summer.

The Recipe for Peaches, Pork and Croatian Wine

Katherine “Kit” Pepper gave me this recipe when we talking in her podcast episode (listen here to Kit’s wonderful wordscapes about Croatia and its food and wine). I adapted it from Food52’s website – here’s the original recipe but like Kit, I’m incapable of following a recipe without adapting it, so this is my version. I didn’t use shallots – I substituted a red onion instead. Plus I added mushrooms. And I substituted rosemary for juniper berries! Do NOT skimp on the cocoa – I couldn’t believe how incredibly tasty this dish was.

Make this your own – it’s a very flexible recipe.

Ingredients

3 to 4 pork chops or pork loin slices, about 1/2 to 3/4 inches thick
2 to 3 tablespoons butter
Spice rub on one side of chops, S + P on the other side
1 large white sweet onion, cut in 1/4 “ thick slices
1 large red sweet onion, cut in 1/4 “ thick slices
6 large button or Cremini mushrooms, cut into 3 slices each
4 medium peaches, washed, peeled and cut into 8 slices each
1/3 to 1/2 cup dry white wine (I like to use the wine that I’ll be serving with the dish)
Several sprigs of parsley for garnish

For the spice rub:

1 to 1 1/2 tablespoons raw cocoa
1 1/2 teaspoons tsp. kosher salt
1/2 teaspoon whole black peppercorns
Several sprigs of dried rosemary
4 whole cloves or 1/2 tsp ground cloves

Directions

1. Combine spice rub ingredients in a mini spice grinder and pulse until finely ground.
2. Wash pork chops and dry with a paper towel. Season one side of the chops with a heavy sprinkling of the spice rub. Set aside.
3. Melt the butter in the oil in a large skillet on low heat. Saute mushrooms until slightly brown. Add sliced onions and cover for about 10 minutes.
4. Raise heat to medium high. Add chops or loin pieces, seasoned side down and let cook for 4 – 5 minutes, uncovered.
5. Salt and pepper the top side, turn the chops and add the peaches all over.
6. Cook for another 2 minutes, then add the wine and cook for another 2 -4 minutes, uncovered, until just done, 140 degrees.
7. Remove the chops to a platter and let rest for 5 minutes.
8. Keep the sauce and peaches warm on low heat and slightly covered.
9. After meat has finished resting, pour peaches, onions and juices overall, garnish with chopped parsley and serve.