Mix on plate:
¼ cup whole wheat pastry flour
the ½ t of leftover butternut bash you happen to have (sea salt, pepper, coriander, dried chili)
¼ t herbamare or other seasoned salt
there should be a word bigger than dash. a shake of cayenne
½ t black pepper, maybe more
table salt and pepper the boneless pork chops you got on sale, then plop them in the flour mixture. shake off any waaaay excess, but get them good and coated.
warm a cast iron skillet over medium-high heat, and add a couple tablespoons each of butter and olive oil. brown chops well (3 minutes or so) on either side, then remove to plate.
add ¼ cup pecans to skillet and sautee for 2 minutes. add ½ cup diced peaches from your smoothie supplies in the freezer and a couple of tablespoons of honey. this is crystallizing nicely, but we don’t want burnt sugar in the oven, so add ½ cup chicken stock and a big splash of peach cider. i would have used white wine if i had it. put the chops back in, and load it into the oven, which is already hot because, hello, you’re making butternut squash in there.
bake until you can’t handle how awesome your house smells. 20 minutes?
*this, like all dishes, tastes more awesome if you listen to mumford and sons while cooking it.*
Tell me now, where is my fault, in loving this dish with my whole heart?
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