Peachy Pork Chops
I found myself with some very ripe peaches. Since I was having pork chops for dinner I decided to use the peaches as a glaze for the pork. The combination was wonderful. The sauce added sweetness and some tang. I have some sauce left over. Thinking of using it on duck the next time.
Peachy Pork Chops
4 pork chops
Salt and pepper
Oil*
About 1 cup of the peach glaze- recipe follows
Season the pork chops with salt and pepper. Heat a little oil in a skillet and brown the chops on both sides over high heat. Add the peach sauce and turn the heat down to medium. Cook until chops are just cooked through and glaze has thickened a bit. Watch so glaze does not burn. Serves 4.
* I actually used bacon fat
Fresh Peach Glaze/Sauce
5 medium peaches, peeled, pitted and diced
1 small onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
2 T. honey
2 T. lime juice
2 T. minced garlic
1 t. salt, or a little more to suit your taste
½ t. smoked paprika
½ t. red pepper flakes, or more for a spicier chutney
Combine all ingredients in a saucepan, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Cook over low heat, stirring occasionally until sauce thickens. It should cook down to about 2 cups. Adjust seasonings. Will keep in fridge a couple of weeks- can be frozen.
Peachy Pork Chops
I found myself with some very ripe peaches. Since I was having pork chops for dinner I decided to use the peaches as a glaze for the pork. The combination was wonderful. The sauce added sweetness and some tang. I have some sauce left over. Thinking of using it on duck the next time.
Peachy Pork Chops
4 pork chops
Salt and pepper
Oil*
About 1 cup of the peach glaze- recipe follows
Season the pork chops with salt and pepper. Heat a little oil in a skillet and brown the chops on both sides over high heat. Add the peach sauce and turn the heat down to medium. Cook until chops are just cooked through and glaze has thickened a bit. Watch so glaze does not burn. Serves 4.
* I actually used bacon fat
Fresh Peach Glaze/Sauce
5 medium peaches, peeled, pitted and diced
1 small onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
2 T. honey
2 T. lime juice
2 T. minced garlic
1 t. salt, or a little more to suit your taste
½ t. smoked paprika
½ t. red pepper flakes, or more for a spicier chutney
Combine all ingredients in a saucepan, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Cook over low heat, stirring occasionally until sauce thickens. It should cook down to about 2 cups. Adjust seasonings. Will keep in fridge a couple of weeks- can be frozen.
