Serves 4

Sweet and Sour Peaches

2 tablespoons grapeseed oil

4 firm but ripe peaches, halved and pitted

2 young onion bulbs (or small white onions), sliced ½ inch thick

2 scallions, halved lengthwise

1 & ½ cups bourbon

1 cup freshly squeezed orange juice

¾ cup sherry vinegar

½ cup Madeira

½ cup honey

1 tablespoon freshly ground black pepper

5 cardamom pods

Pork

2 tablespoons salt

1 tablespoon brown sugar

½ teaspoon freshly ground black pepper

½ teaspoon chili powder

1/8 teaspoon paprika

½ teaspoon garlic salt

2 tablespoons grape seed oil

4 double-cut pork loin chops, attached in rack form and trussed

Make the sweet and sour glaze. Bring the bourbon, orange juice, vinegar, Madeira, honey, pepper, and cardamom to a simmer in a large saucepan over high heat. Lower the heat to medium to maintain a gentle simmer and reduce the sauce until it is thick and syrupy, about 1 hour.

Cook the pork. Preheat the oven to 425 degrees F. Combine the salt, brown sugar, pepper, chili powder, paprika, and garlic salt in a small bowl. Rub the seasoning mix over the pork, coating the meat generously with all of it. Heat the grapeseed oil in a large skillet over high heat. When the oil begins to shimmer, brown the rack of pork, turning the meat often to prevent the rub from burning. Place the browned rack of pork, with the bones pointing upward, on a rack set over a roasting pan. Roast the meat in the oven for 25 minutes for a slightly pink interior. Let the meat rest for at least 15 minutes.

Cook the peaches and onions. Heat the oil in a large skillet over medium-low heat. Place the peaches, onion slices, and scallions, cut side down, in the skillet. Griddle them until the peaches and onions caramelize and the scallions have just begun to soften turning the onions and scallions as needed, about 20 minutes. Remove the skillet from the heat and transfer the peaches, onions, and scallions to a plate.

Glaze the peaches and onions. Bring the reduced sauce to a gently simmer in a large skillet over medium-high heat. Add the peaches and onions, but not the scallions, and let them cook in the sauce which should thicken and bubble, for a couple of minutes. Turn the onions and peaches over to coat them with the saucy glaze.

To serve: Cut the pork rack into 4 equal-size “chops.” Transfer the glazed peaches, onions, and scallions from the skillet to 4 plates. Drizzle some of the syrup over and around them. Serve them with the pork chops.

Ann's Article:

Barbecue and Much More in Kansas City, Missouri

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