Peaches, Pork and Sage with Gravy

Did you know Sage is a perennial plant?  It prefers cool weather and thrives but will survive even in Texas hot summers.  It is one of my favorite herbs.   The flowers make beautiful cut flowers in the summer time.

I was at the Farmers Market yesterday and there were fresh peaches everywhere and the scent was heavy in the air.  I picked up some to work on a few new Jam recipes but couldn’t resist them this morning.  They had made my kitchen fragrant.

We slept in so I was late getting started with preparing food to eat.  I decided this would be the main meal of the day.

Boneless pork chops were already thawed in the fridge, peaches were fragrant and I was looking at the rain revived sage in my garden out the window.

Ingredients:

4 Boneless pork chops
½ cup of cooking oil (your preference)
1 cup of flour
2 cup of milk
1 ½ tablespoon of fresh chopped sage (optional, you can use C & J Farms dried Sage instead)
Sage Square
2 tablespoon of C & J Farms Scarborough Fair (Sage, Parsley, Rosemary, Thyme) a bit extra as you go.
1 ripe peach
1 tablespoon C & J Farms Salt & Black Pepper mix

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Put 1 cup milk in a bowl for dredging the pork chops.
Put 1 cup of flour in a bowl for dredging .  Add one 1 tablespoon of C & J Farms Scarborough Fair seasoning to the flour and stir it in.
Seasoning the pork chops on both sides with C & J Farms Salt & Pepper then add more Scarborough Fair on top of the chops. Now put each pork chop in the milk then in the seasoned flour. Set aside.

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Put the oil in the skillet and get the oil hot at a medium high.  Once the oil is hot put the pork chops in and let them get a good crispy brown.  Approx. 2 minutes before turning. (You don’t want to over cook because the chops will get tough.) Then turn again another 2 to 3 minutes. Check for browning and doneness. Remove the chops cover and keep warm.

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Once done set aside some of the oil from cooking the chops (about 1 to 2 teaspoons) in a small skillet.

While the chops are browning, slice up your peaches. Set aside.
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Now the Sage Gravy:

In the oil the chops were cooked in (should be about 2 tablespoons in the pan, if not add some oil).  Begin to whisk in the seasoned flour mixture (you want this to still have Scarborough Fair seasoning in it) from the pork chop dredge, approx. 2 tablespoons. Add 2 cups of milk. 1 cup from the dredge and add one more cup.  Whisk the gravy and cook until thickened adding the fresh cut sage and a little salt and pepper (to taste) at the end. Remove from heat. Cover and keep warm.

Now sauté the sliced peaches in the skillet with the oil from the pork chops adding a bit more fresh chopped sage when they are soft. Once done, (this only takes about 1 to 2 minutes) add them on top of the pork chops.

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Scramble the eggs in the same skillet.  Plate everything up and enjoy.

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