Prep 1 hr
Cook 30 mins
Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
- In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
- Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
- In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
- In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
- Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
- Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
Brandied peaches are a hard find so I followed Lushka's lead by brandying my own, which resulted in a delicious product. The curry is very prominent and next time I'd cut back by about half only in the sauce. It's a very exotic dish with a beautiful presentation worthy of making again. Made PRMR
Oh my goodness. If I could give this 10 stars, I would. I didn't use a particularly good quality of pork, and I couldn't find brandied peaches, so I used normal canned peaches and added about 100ml of brandy to them, leaving it over night. This was so good I can't even begin to explain... cooking the pork in the brandy sauce added an amazing flavour to it. I can't believe how simple this was for the flavour. Place this on a bed of rice or fettucini and it would make an awesome, delicious, and guest worthy meal. Five Stars 2Bleu. Reviewed for photo tag Winter 2008