PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
SAUTEED BONELESS PORK CHOPS
Serve up Food Network's recipe for Sauteed Boneless Pork Chops, dredged in flour and cooked in nutty browned butter.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
- A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
- Serve with an uncooked relish. Recipe follows.
SKILLET PORK CHOP SAUTE WITH PEACHES (COOKING LIGHT)
Make and share this Skillet Pork Chop Saute With Peaches (Cooking Light) recipe from Food.com.
Provided by jshorton
Categories One Dish Meal
Time 20m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat.
- Add oil to pan; swirl to coat.
- Sprinkle chops evenly with salt and pepper.
- Add chops to pan; cook for 3 minutes on each side or until done.
- Remove chops from pan and keep warm.
- Add shallots, thyme, and peaches to pan; cook for 2 minutes.
- Stir in wine, scraping pan to loosen browned bits; bring to a boil.
- Cook until reduced to 1/3 cup (about 2 minutes).
- Remove from heat; stir in butter.
- Spoon sauce over chops.
Nutrition Facts : Calories 286, Fat 12.4, SaturatedFat 4.4, Cholesterol 81, Sodium 457.5, Carbohydrate 12, Fiber 1.3, Sugar 9.5, Protein 26
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