Meet the Secret Savory Side of a Sweet Classic
by RYAN MILEJCZAK
Has anybody ever said you’re “as sweet as a peach”?
It’s quite the compliment, considering just how sweet a ripe, juicy peach can be. And that makes them perhaps the best filling for desserts like cobblers.
But like a lot of fruits, dessert is only half the story. When you introduce peaches to savory recipes like salads, salsas, and even pork chops, you unlock a whole new world of flavor.
Peach and Burrata Salad
Adapted from The Kitchn
Ingredients
Vinaigrette
- Juice of half a lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Salad
- 4 medium peaches, pitted and thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small sweet onion, thinly sliced
- ¼ cup toasted walnuts, coarsely chopped, divided
- 1 cup basil leaves, torn, divided
- 1 8oz package of burrata cheese, drained
Instructions
First, whisk together lemon juice, mustard, and honey in a large bowl. While continuing to whisk constantly, slowly pour in olive oil and whisk until incorporated. Salt and pepper to taste.
Add peaches, cherry tomatoes, and onion to bowl and toss to coat. Serve by plating an even layer of the peach mixture, then top with walnuts, half the burrata torn into pieces, and basil leaves, then top with an additional layer of peaches, followed by more walnut, burrata, and basil. Top with ground black pepper and enjoy.
Habanero Peach Salsa
Adapted from Tao of Spice
Ingredients
- 3 ripe peaches, pitted and diced
- ¼ cup red onion, diced
- ½ cup chopped cilantro
- 2 cloves garlic, minced
- 1-2 habaneros, stemmed, seeded, and minced (can sub for Jalapeño for less spice)
- Juice of 2 key limes
- 2 tbsp olive oil
- 1oz tequila blanco (optional)
- Salt to taste
Instructions
Combine ingredients together in a large bowl and mix until well combined. Enjoy fresh with tortilla chips or with your favorite Mexican dishes.
Grilled Peaches with Balsamic Reduction and Mascarpone
Adapted from Plant Based with Amy
Ingredients
- 4 peaches, halved and pitted
- 1 8oz container mascarpone cheese
- ¼ cup crushed walnuts
- 1 cup balsamic vinegar
- Olive oil
Instructions
Add vinegar to a saucepan and bring to a boil. Reduce and simmer until reduced and thickened, about 10 minutes.
Next, preheat a grill or grill pan over medium. Brush cut side of peaches with olive oil and grill cut side down until charred, 3-5 minutes. Remove peaches and place mascarpone in the divot from the pit, followed by a drizzle of balsamic reduction and walnuts over top and enjoy.
Rosemary Peach Pork Chops
Adapted from Serious Eats
Ingredients
- 2 pork chops, 4-6oz each
- 3 peaches, pitted and cut into ¼ inch slices
- Zest and juice of one lemon
- 2 cups baby spinach
- 1 tbsp olive oil
- ¼ cup fresh rosemary, roughly chopped, divided
- ¼ cup white wine (can sub stock or broth of choice)
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp butter
- Salt and pepper to taste
Instructions
Season the pork chops all over with salt and pepper. Heat oil in a skillet over high and sear pork chops until nicely browned, about 3-5 minutes per side. Remove from the pan once the internal temperature reads 145F. Transfer to a plate and tent with foil; do not wipe out the skillet.
Lower heat to medium-low and add white wine or stock to deglaze. Use a spatula to scrape burnt bits to stick to the pan, stirring the wine or stock frequently until liquid has reduced by half.
Add salt, sugar, lemon zest, and half the rosemary to the pan, stir to combine, and add peaches. Cook, stirring gently, until peaches soften slightly, about 3 minutes, then remove to a plate.
Divide spinach between two plates and place pork chops over top. Pour any juices from the plate into the skillet, then add butter and lemon juice, scraping up any browned bits from the peaches as we did before. Divide peaches between the two plates, then pour any juices into the skillet. Stir, then pour your pan sauce over top each pork chop, then sprinkle remaining rosemary over top. Enjoy hot.