Georgia Peach Pork Chops
January 30, 2017
Make a mid-winter meal special by serving pork chops topped with peaches in a savory brandy sauce that can be on the table in 45 minutes.
Leaner cuts of pork, such as pork chops, provide vital nutrients, including B vitamins, protein and iron. And peaches add the important antioxidant, vitamin C.
Besides its wonderful flavor, this dish is super easy to make. But don’t tell your friends. Let them think you are a gourmet cook.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
- 4 (1-inch-thick) center loin pork chops, either boneless or bone-in
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- ½ cup thinly sliced sweet onion
- 1 teaspoon dried thyme
- ¼ cup brandy
- ⅓ cup peach preserves
- ½ cup low sodium chicken broth
- 1 14.5 oz can sliced peaches (packed in water with no added sugar) drained; or 1 to 2 fresh peaches peeled and sliced
- Pat pork chops dry with paper towel and sprinkle lightly on each side with salt and pepper. Heat a large 12-inch skillet to medium high heat and add the oil.
- Add the pork chops and sauté on one side until they are golden brown, or caramelized, and can be easily turned over with a spatula without sticking to the pan. About 10 minutes.
- Sauté pork chops on other side for another 10 minutes. If you want to test with a meat thermometer, the internal temperature should reach 170°.
- Remove pork chops from skillet and place on a platter. Cover with aluminum foil while you make the sauce.
- Turn the skillet to medium and stir the butter into the caramelized drippings left in the pan from the pork. Add the onion and thyme and sauté for 5 minutes.
- Remove the skillet from the stove to stir in the brandy. Return the skillet to the stove and add the peach preserves and chicken broth.
- Simmer this sauce for about 3 minutes.
- Add the peaches and any meat juices from the pork on the platter. Simmer another minute or two.
- Pour the sauce over the pork chops and serve with noodles and steamed vegetables, which can be cooked while the pork chops sauté.
Makes 4 servings.
Per serving with sauce and 6 oz portion of pork: 390 calories; 21g total fat (7.1g saturated, 1.7g polyunsaturated, 11g monounsaturated); 279mg sodium; 79mg cholesterol; 25.4g carbohydrate; 1.1g fiber; 19.4g sugars; 24g protein; 24mg potassium.