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
My Private Note
Units: US | Metric
- 1Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- 2Heat 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.
- 3Transfer to a platter and keep warm, loosely covered with foil.
- 4Pour off all but 1 tablespoon oil from skillet.
- 5Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
- 6Add 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.
- 7When 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.
- 8Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
- 9Serve with herbed egg noodles, or brown rice with mushrooms and maybe creamed spinach & some nice rose!
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Nutritional Facts for Brandied-Peach Pork Chops
Serving Size: 1 (368 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 573.5
- Calories from Fat 293
- Total Fat 32.5 g
- Saturated Fat 11.9 g
- Cholesterol 84.0 mg
- Sodium 72.1 mg
- Total Carbohydrate 38.7 g
- Dietary Fiber 1.5 g
- Sugars 28.6 g
- Protein 19.0 g