Pork Chops With Brandied Peaches

Recipe by 2Bleu
READY IN: 1hr 30mins


  • 1
    onion, diced
  • 2
    tablespoons vegetable oil
  • 12
    cup balsamic vinegar, divided
  • 2
    teaspoons curry powder
  • 14
    ounces brandied peaches, drained, reserve syrup
  • 1
    teaspoon fresh parsley, minced
  • 1
    teaspoon salt, coarse
  • 1
    teaspoon black pepper
  • 4
    pork chops, 1-inch-thick


  • 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.