Peach-Glazed Pork Chops
Peach-Glazed Pork Chops
Fruit and pork are a delightful duet. Add a little vinegar or lemon juice to fruit to prevent the sauce from tasting too sweet. When fresh peaches are in season, peel and slice two large fresh peaches for this recipe. Other times of the year, use frozen peach slices.
Ingrediënten
- 1 tablespoon vegetable oil
- 4 boneless pork chops 1 inch thick
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ cup chicken broth
- ½ cup peach jam
- 2 cups peeled sliced peaches
- ¼ teaspoon ground ginger
- 1 tablespoon honey mustard
- 1 tablespoon cider vinegar
Instructies
- Heat the oil in a large sauté pan over medium heat.
- Season the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add the pork chops in a single layer to the sauté pan and brown for 2 minutes per side.
- Remove the pork chops from the pan and set aside.
- Add the broth and cook over high heat scraping up browned bits from the pan.
- Reduce the heat to low.
- Stir together the peach jam, peaches, ginger, honey mustard, vinegar, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
- Stir the peach mixture into the pan.
- Return the pork to the pan and baste with the jam mixture.
- Cover the pan and simmer for 15 minutes.
Notes / Tips / Wine Advice:
Vary It!
Oranges and pork are also a delicious combination. Use a cup of orange marmalade and one navel orange, peeled and divided into segments. Taste the dish before adding the vinegar. Oranges may add just enough tartness. Also, try serving the pork and sauce over cooked egg noodles
