Total Time
30mins
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

Ingredients Nutrition

Directions

  1. Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  2. 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.
  3. Transfer to a platter and keep warm, loosely covered with foil.
  4. Pour off all but 1 tablespoon oil from skillet.
  5. 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.
  6. 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.
  7. 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.
  8. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
  9. Serve with herbed egg noodles, or brown rice with mushrooms and maybe creamed spinach & some nice rose!