Peach Chips Recipes

OVEN DRIED PEACH CHIPS

Steps:

• Preheat oven to 200 degrees F. Line a baking sheet with parchment
• Wash and dry peaches. Cut in half and remove the pit
• Peel peaches if you prefer to not eat the peel or if they are not organic*
• Slice peaches in 1/8 inch slices, reserve ends for another use. Note: if you slice the peaches thicker, it will take longer for them to dry
• Place peach slices on parchment lined baking sheet, leaving space between each slice
• Bake at 200 degrees F for approximately 2 hours, until the top of the peaches are dry
• Peel the peach slices from the parchment paper and flip over. Continue to bake for another 30 minutes to an hour until fully dehydrated
• Remove the dried peach slices from the oven and allow to cool completely. Store in an airtight container at room temperature. The peach chips can be stored for several months at room temperature without spoiling

PEACH-STUFFED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
• Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
• Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
• Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
• Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
• Remove chops from the pan to a plate and cover loosely with foil.
• Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

PEACHY PORK CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
• Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

PEACH CHIPS

Steps:

• Leaving the skin on the peaches thinly slice each peach down one side until you get to the pit- Flip the peach over and slice on the other side (you wand each chip to be round and pretty, so you'll have some excess on either side of the peach pit).
• Quickly blanch the peach slices in a pot of rapidly boiling water- just long enough to sightly cook it and to get rid of some of the fuzz (less than 2 minutes) Remove from the water and allow to drain and cool enough so that you can touch them.
• On a sheet pan lay out a sheet of parchment paper- spray liberally with non-stick spray (Pam or whatever).
• Lay out each slice of peach flat on the parchment paper- Do not allow them to touch each other.
• Bake in a 375°F oven until crispy.
• Allow to cool and gently remove from the parchment paper--if you did not use enough kitchen spray they will be hard to remove.
• Store for up to 1 month in a cool and dry location.