The hubs and I have turned into almost vegetarians. I say almost vegetarians because although we do eat meat, we don't eat that much. We certainly don't eat meat at every meal. Michael Pollan has written a great book, "Food Rules," that has really good, really easy to remember rules by which to eat. One of his rules is to treat meat as a special occasion food, perhaps a couple of times a week. He says there is evidence that the more meat there is in your diet, the greater your risk of heart disease and cancer.
As an aside, this book doesn't go into any scientific data, but it's a great book to have on hand for general principles of eating. Even without the scientific data, I trust Michael Pollan's "Food Rules" pretty well based on his other works including "The Omnivore's Dilemma."
So, back to his rule about eating meat just a couple of times a week. He calls people who do so "flexitarians." So I guess the hubs and I, without consciously meaning to, have turned into flexitarians (we probably eat meat 3 times a week). Consequently, we can afford better meat, thus following another food rule: eat meat from animals that have themselves eaten well, e.g. grassfed beef, free range eggs, etc. We get our meat from a local farmer, and it is always delish. These pork chops were no exception.
2 tablespoons grapeseed oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 pastured pork chops
1/2 onion, cut into long, thin slices
1 cup free range chicken stock
2 peaches (or nectarines), peeled and sliced into wedges
1/8 teaspoon cayenne pepper
Season pork with salt and black pepper. Heat oil in a skillet and place pork chops into skillet, browning one side for 4 minutes. Flip over and cook for an additional 3 minutes browning the other side.
Remove from heat and cover with foil. The pork will continue to cook while covered. Let pork chops sit for 5 minutes before removing foil.
While pork is resting, add onions and chicken stock to skillet. Sauté for 5 minutes then add peaches and cayenne pepper. Simmer for 5 minutes.
Pour mixture over resting pork.
(recipe from www.thefresh20.com)