Spiced Pork Chops & Peaches
This is a very tasty and colorful dish. Be sure and do your mis en place, so that you can put this together quickly at the last minute. We think you could use canned freestone peaches out of the fresh fruit season.
2 tbsp brown sugar
2 tbsp plus 1/3 cup orange juice
2 tbsp soy sauce or tamari
¾ tsp ground cardamom (grind your own for greater flavor)
½ tsp curry powder
1/8 tsp finely ground black pepper
4 4 to 5-ounce boneless loin pork chops ( ½-inch thick
2 tbsp extra virgin olive oil
3 cups thickly sliced peeled fresh peaches (3 medium peaches)
2 tbsp finely chopped fresh cilantro leaves for garnish (optional)
- In a small bowl, stir brown sugar, 2 tbsp orange juice soy sauce, cardamom, curry powder and pepper until sugar dissolves.
- Lay pork chops in a shallow glass dish and pour the marinade over them. Turn the chops to coat both sides. Marinate for 10 to 15 minutes or cover and place in refrigerator for up to 2 hours.
- Heat oil in a non-stick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve the marinade). Cook 1½ to 2 minutes per side until browned.
- Meanwhile, add the peaches to the marinade and stir to coat.
- When the chops are browned, add the 1/3 cup of orange juice to the pan and bring to a simmer, stirring.
- Reduce heat to medium-low and simmer, turning occasionally until the chops are just cooked through, 4 to 5 minutes per side. Remove chops to a plate and cover.
- Add the marinade and peaches to the skillet, increase the heat to medium-high and reduce the sauce, stirring often, until it begins to thicken, 2 to 3 minutes. Stir in any juices that have collected on the chop plate.
- To serve, spoon sauce and peach slices over the pork chops. Garnish with cilantro if desired.
Serve with: Basmati rice, fresh or frozen green beans.
Source: Eating Well, Summer 2003
Copyright © 2001-2012 by The Still Waters Group
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