Yesterday was Sunday and I had free time and made Chicken with Zucchini Spaghetti for Bill and I for lunch. I told him I didn’t know what I was making for dinner, but wanted to “make something really good”. He said well after this great lunch the bar is set high I took out on my walk and was trying to think of what to make and had absolutely no idea. Does that ever happen to you? I was stuck. I called him and said ok, chicken, pork or steak?
He said, I’d love pork chops, so finally I had something to go on! I went to Epicurious (my first go-to when I am looking to get inspired) and typed in “pork peaches”. When I saw this recipe come up, I knew it was the one. The only thing I changed was I used a little less peaches and I just threw them in the pan frozen. The sauce was AMAZING! Brian was really impressed but just wished there was more sauce.
- •4 (1-inch-thick) loin pork chops
- •2 tablespoons canola oil
- •2 tablespoons unsalted butter
- •1/2 cup thinly sliced shallots
- •1 teaspoon finely chopped thyme
- •1/4 cup plus 1 tablespoon brandy, divided
- •1 (10-ounce) bag frozen peaches, thawed
- •1/3 cup peach preserves
- Bring pork chops to room temperature. Season well on both sides with Salt & Pepper.
- Heat a stainless steel skillet on high. Add the oil. Add the pork chops to the pan and cook for 5 minutes. Turn over and cook for 5 minutes more. Put the chops on a sheet pan and tent with foil.
- Add the shallots, thyme and butter to the pan. Cook for 5 minutes on low until the shallots start to get soft.
- Add the brandy to the pan and ignite (it may ignite on it's own if you have a gas stove). Just make sure to step back and be careful.
- Scrape the bottom of the pan to loosen up all of the brown bits, you want to make sure that all gets in the sauce.
- Add the preserves, remaining brandy & peaches to the pan and season with salt & pepper. Cook for 3 minutes.
- Return the pork chops and any juices to the pan. Warm the chops for 1 minute.