Last weekend my husband and I celebrated our 11th wedding anniversary. For this anniversary, we went out to dinner to an upscale steak house. Now the only reason we chose this place was because we had a gift card left over from Christmas, I couldn’t have imagined spending the money otherwise! It was too fancy for my taste. First of all, I actually had to dress up. Being a stay at home does not give you many reasons to dress up ( I hardly wear make up) and I HATE it! I slipped on my heels several times. I think it appeared as though I celebrated before we even got there, know what I mean? Anyway, this is the sort of place where there are about 6 different people in black jackets who talk to you about this or that. You have a guy whose sole purpose is to switch your napkin ( I don’t get that???), a water guy, a drink guy, the guy who rattles off the menu, a hot towel guy for the shrimp. This intimate dinner suddenly didn’t feel so intimate. In fact we were seated so closely to the table next to us, I could hear them order Oysters Rockefeller, toast their 6th anniversary and talk about their friend Jen.
When I ordered wine, I ordered a half bottle for my husband and myself. Then I realized when the drink guy brought my wine and presented it to me to sniff and swirl and all that crap, that perhaps he was inwardly scoffing because people typically order half bottles for themselves. See, I just don’t know the protocol for these sorts of establishments!! I just want burgers and beer!!!! And a place where you can crumple your paper napkin with your greasy fingers and no one cares! Overall it was a delightful dinner. Not so much because of the food, but because of the company. And the second half bottle of wine!
I should have made this chop dinner for our anniversary. It was the perfect summer dinner. The chops are savorily seasoned, but topped with both peaches and blackberry’s. Both have been especially sweet right now. The sauce has a splash of balsamic vinegar to balance out the sweetness of the fruit. Hope you enjoy!
|Pork Chops with Blackberry Peach Sauce||
- 4 pork chops
- ¾ tsp Herbes de Provence
- salt, pepper
- 1 T olive oil
- 1 cup blackberries
- 1 cup peaches, diced
- 2 T balsamic vinegar
- ¼ cup brown sugar
- 1 T honey
- Season chops with Herbes and salt and pepper to taste. Heat oil in a large skillet. Brown chops on medium heat for 5-6 mintues per side depending on the thickness of your chops. Once browend, remove from pan and keep warm.
- In the same skillet, add blackberries and peaches. Stir in vinegar, sugar and honey. Cook stirring often until sauce thickens and peaches are soft, about 6-7 minutes. Serve over pork chops.