Peaches are in season! Lucky me, not only did I get some great O’Henry peaches from Mana’s Ranch, I happened to get some 30% bargain bin thick cut pork chops when I hit the Safeway yesterday. I think this dish would work equally as well with chicken.
2 thick cut, bone-in pork chops
Olive or vegetable oil
2 medium peaches, peeled and diced
1 small onion, diced
2 medium carrots, cut into chunks
1 small bell pepper, diced
2 ½ cups water
2 cloves garlic, crushed
1 1/4 cups rice
1/2 cup frozen peas
2 teaspoons salt
2 Tablespoons butter
A few sprigs fresh thyme
Preheat oven to 375.
Sprinkle each side of your pork chops liberally with salt and pepper. Place into pre-heated dutch oven or oven safe pan with a tight fitting lid, over medium-high heat in a tablespoon of oil, and sear each side until brown. Remove from pan and set aside.
In the same pan, add 2 tablespoons oil, then add carrots and onions. Sprinkle lightly with salt and pepper. Cook 3-4 minutes, stirring occasionally. Add bell pepper, cook another 2 minutes.
Add rice and garlic. Allow rice to brown slightly, stirring occasionally, for about 3-4 minutes.
Add water, salt, peaches and bring to a low boil. When rice mixture is boiling, place pork chops in the pan.
Cover and cook in the oven for 30 minutes, or until the internal temperature of the pork reached about 150 degrees.
Remove pork chops. Add butter and peas. Mix. The heat from the rice will melt the butter and defrost the peas.