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

pork peaches sage 1

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.

Stir Fry Sweet Orange & Herb Style

I wanted to wait to post this but it was sooooo good, I had to let you know.  So a couple of days ago I posted a recipe Sweet Orange Baked Pork Chops. Well, I had a couple of pork chops left over and I wanted something quick and easy tonight.

This stir fry was delicious, so here is how to make it.
Ingredients:
1/2 medium onion
1/2 orange bell pepper ( any kind will do)
1 cup of chopped mushrooms
1 large clove of garlic
2 left over Sweet Orange Baked Pork Chops
2 clementine tangerines (it’s what I had and orange will do) 1 juiced, 1 segmented
1/3 cup soy sauce
1 tsp corn starch
1 1/2 tsp C & J Farms Sweet Orange and Herb

I chopped all of the veggies and heated the skillet with 1/2 cup of olive oil.
stir fry 1
Then I added the veggies (bell pepper, onion, mushrooms, garlic) to the heated skillet, sprinkled the veggies with the C & J Farms Sweet Orange & Herb.
stir fry 3
Next, I sliced up the left over pork chops and put into the skillet.
stir fry 4
I added the corn starch and let things simmer for a couple of minutes in the skillet for the veggies to become al dente.
Now I add the Soy Sauce and the orange juice and the orange segments. Stir until sauce thickens (just about 1 minute) heat through.  It’s ready to serve.  Serve with cooked rice, noodles, riced cauliflower.
I didn’t make enough. We cleaned our plates. 🙂
stir fry 6

Enjoy!!!