No, all my other crazies are intact. The most amazing thing? I found another way to enjoy eating peaches.

As previously noted in our little chat about cobbler, I’ve never been a peach lover. And in all these years of mush resistance, no one ever tipped me off that peaches are in fact delicious…

…if you just add meat!

Cook a few stray peaches with pork chops, and you seriously get the cover of Wholesome Midwest Living. Just look at that dinner up there! It’s like we’re extras in a Hidden Valley Ranch commercial.

So come on. Smooth your vintage apron, tie up your hair bow and let’s serve the menfolk some peachy pork chops.

This not what you do first. I regret that I didn’t photograph all the steps, but sometimes my family has little patience for blogging – imagine! – and is just ready for dinner.

First, dust some thick chops with flour, shaking off excess. Season chops with salt, ground pepper, and sage. Sizzle 2 tablespoons of butter in a pan, and brown both sides of the chops over high heat. “Real browning,” a chef of mine used to say, “not some wussy little tan marks.” Real browning. When really brown, remove chops from the pan and keep warm under foil.

Add chopped peaches to the pan at medium-high heat and cook, shaking and stirring, just until peaches are seared and begin to soften. Take the pan off the heat and throw in a good splash of sherry – add a sip for the cook, after five – and return to the stove.

Reduce the sherry a minute or so, then lower heat and stir in the remaining 2 tablespoons butter. Taste for seasoning; adjust with salt, ground pepper and sage as desired.

Return the pork chops to the pan and cook, uncovered with peaches, just until pork is no longer pink in the center and cooked through. Turn chops once or twice to coat in pan juices, and serve with peaches.

If you’re concerned about undercooked pork, you can always use a meat thermometer and check for the recommended internal temperature of 160 – but overcooking these chops a wee bit won’t hurt.

Who knew? The peaches and pork worked so well together it was like they’d been reunited – and believe me, it took all my strength to not name this post “Peaches and Herb.” Ooh, now you’ll have the song all day. But please, enjoy the chops.

Peachy Pork Chops

4 thick-cut loin pork chops
flour, for dusting
salt, ground pepper, and dried ground sage
2 ripe peaches, peeled and roughly chopped
sherry, about a cup (not counting the dash for the cook) *
4 tablespoons butter, divided

Follow instructions above. Enjoy wholesome, porky, peachy dinner.

* ‘cooking sherry’ has added salt. Always keep a bottle of the real thing around for great sauces.