Peachy Pork Chops
Peachy Pork Chops

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, peachy pork chops. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Luscious peaches are infused with a dash of ginger and a touch of brown sugar to make a delectable sauce for sauteed pork chops in this fast and easy simmered entree. Peach Pork Chops are the perfect combination of sweet and savory. This is a great and easy summer dinner to prepare.

Peachy Pork Chops is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Peachy Pork Chops is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have peachy pork chops using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Peachy Pork Chops:
  1. Take 2 pork chops
  2. Get 4 cloves garlic
  3. Take 2 sprig fresh rosemary
  4. Prepare 1 tin peach halves in juice
  5. Take 50 ml bourbon

Place peaches in pan with chops, brush with peach syrup. Add sauce to skillet and cook until thickened. Add diced peaches and serve warm over pork chops. Sprinkle both sides of pork chops with salt and thyme; add to skillet.

Steps to make Peachy Pork Chops:
  1. Preheat the grill to high.
  2. Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling.
  3. Season the chops with sea salt, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan. Place on a high heat for 3-4 minutes, or until golden and the fat has rendered out, using tongs to ensure they're in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
  4. Meanwhile, peel and finely slice the garlic. Strip the fresh rosemary leaves off the sprigs. Remove the chops onto a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan.
  5. Stir regularly until golden, then return the chop to the pan, add the bourbon and carefully set fire to it with a match. Once the flames begin to subside, dish up with the crispy crackling.

Excellent use of pork and fresh peaches which are in season. The glaze makes the dish with the balsamic added to the drippings. I didn't add any chicken stock as I had enough drippings for the sauce once the butter melted. In a small skillet, brown pork chops in oil; drain. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork.

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