PORK CHOPS With SPICY PEACH SAUCE

Submitted by clubfoody

"Incredibly flavorful, this recipe is another great way to enjoy this fruit! VIDEO https://youtu.be/uFymy8SIYbA"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4

ingredients

• 4 large pork chops
• 1 teaspoon sea salt, to taste
• 1 teaspoon black pepper, to taste
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 cup yellow onion, chopped
• 2 cups peaches, cut into small pieces
• 1 tablespoon ginger, minced
• 2 large garlic cloves, pressed
• 3⁄4 cup low sodium chicken broth
• 1⁄4 cup dry white wine
• 2 tablespoons granulated sugar
• 1 teaspoon hot paprika
• 1 teaspoon dried thyme leaves
• 1⁄8 teaspoon cayenne pepper
• 2 teaspoons cornstarch (mixed with 1/3 cup cold water)

directions

1. Generously season the pork chops on one side with ground salt and black pepper.
2. In a large skillet over medium-high heat, add some oil and when it gets hot, place the chops, seasoned side down. Generously season the top side with salt and pepper.
3. Cook until no longer pink, about 6 to 8 minutes per side depending on the thickness or until the internal temperature reaches 145ºF.
4. When done, transfer to a plate and set them aside.
5. In the same skillet, add butter and reduce heat to medium. When melted, add the onions and sauté for 2 minutes. Add peaches and cook until they just start getting soft, about 2 minutes, stirring often.
6. Add minced ginger and pressed garlic; sauté for 1 minute.
7. Pour in chicken broth and white wine. Add sugar, hot paprika, dried thyme leaves and cayenne pepper; stir to blend. Cook until the liquid has reduced by half, stirring occasionally.
8. Add cornstarch mixture and stir until the sauce thickens, about 40 seconds.
9. Return pork chops back to the skillet, including any accumulated juices, cover and cook for 3 to 4 minutes enough to reheat them. Flip the meat, cover again and continue for another 2 minutes.
10. Serve the pork chops over a bed of rice and spoon the sauce on top.