Prep 10 mins
Cook 20 mins
Gourmet Magazine, January/2008 edition. These caught my eye as we sometimes serve pork chops and they leave a little to be desired. Am hoping that this recipe will burn a hole in Elvys', kitchen supervisor, head and help him come up with an answer! I
- 4 pork loin chops (1-inch thick)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1⁄2 cup thinly sliced shallot
- 1 teaspoon finely chopped thyme
- 1⁄4 cup brandy, plus
- 1 tablespoon brandy, divided
- 10 ounces frozen peaches, thawed
- 1⁄3 cup peach preserves
- crushed red pepper flakes, to taste
- Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total.
- Transfer to a platter and keep warm, loosely covered with foil.
- Pour off all but 1 tablespoon oil from skillet.
- Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
- Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits.
- When flames subside, add peaches, preserves, pinch or two crushed red pepper, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes.
- Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
- Serve with herbed egg noodles, or brown rice with mushrooms and maybe creamed spinach & some nice rose!