A well-known British chef I know once told me that he never fully enjoyed eating the food he cooked. He always wished he had added a little of this or a little of that to improve the dish.
Then he created this recipe for pan-fried pork with peaches and green peppercorns. When he ate it, it gave him as much pleasure as it did his guests.
I feel the same way when I cook this recipe, so I feel it only right to share it with you.
The green peppercorns give this dish an edge, which balances well with the blandness of the pork.
The recipe is a savory way to enjoy fresh peaches, which should still be available. If not, you can use drained, canned peaches.
It's very quick to prepare, and much of the preparation and accompaniments can be done in advance, making it a perfect entrée for a busy hostess who also wants time to spend with her guests.
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Below is the basic recipe followed by three variations, so there's something to fit everyone's tastes.
Pan-fried pork with peaches and green peppercorns
Ingredients:
(serves four)
2 tablespoons olive oil
1 1/2 pound pork filet or loin, sliced
3 tablespoons brandy
1 small onion, finely chopped
1/2 pint (1 cup) chicken stock or broth
1 pinch of ground bay leaves
1 tablespoon green peppercorns (sold in jars of brine)
2 teaspoons cornstarch
3 ripe peaches, skinned and sliced
salt
Instructions:
- Heat the oil in a heavy nonstick skillet. Cook the pork quickly over a high heat for 10 to 12 minutes, then transfer it to a warm plate and keep it warm.
- Pour the brandy into the pan and stir it to loosen the sediment. Add the onion and soften it over a gentle heat. Add the stock, bay and peppercorns and simmer them briskly until the stock has reduced by two-thirds.
- Mix the cornstarch with one tablespoon cold water, then stir it into the sauce to thicken it.
- Return the pork to the pan, add the peaches and simmer to warm it through. Check the sauce for seasoning and add a little salt, if necessary.
- Serve with steamed rice, broccoli and carrots to give contrasting tastes, textures and color. It would also go well with couscous on the side.
Variations:
- If you do not eat pork, you could use turkey or chicken. Just reduce the cooking time, as slices of turkey especially harden and cook more quickly.
- Another variation on the pork theme would be to omit the peaches, add a heaping tablespoon of sour cream just at the end, and serve it with buttered noodles.
- For a nice autumn variation, add a half pound of sliced mushrooms at the same time as the onions, plus a half teaspoon of nutmeg or allspice (the husk of the nutmeg, and the taste of it, has a hint of clove) before adding the stock and the rest of the ingredients.
Susan Havers is owner and chef of the historic Elk Mountain Hotel. She has a diploma in cuisine and pastry from l'Ecole de Cordon Bleu in Paris. For more information, see www.elkmountainhotel.com.
