SPICY PEACHY PORK CHOP'S AND YAM' SUPPER

Eddie Jordan

By
@EDWARDCARL

This pork chop recipe is not your run of the mill dinner, with mushrooms. It is one that I made to off set your mashed potatoes. When you try it I don't think you will try it just once!


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Comments:

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 - 18 oz
jar spiced crab apples
1 - 17 oz
can peaches sliced or halves
6
rib or loin pork chop's, cut 1 inch thick
1 c
water
2 Tbsp
lemon juice
1 1/2 tsp
salt
1/4 tsp
ground nutmeg
dash allspice
1
chicken bouillon cube
6 medium
yams, cooked peeled and quarted
1 tsp
cornstarch

Directions Step-By-Step

1
Drain spiced apples, reserving 1/2 cup liquid seaside. Drain peaches, reserving 2/3 cup syrup set aside.
2
Trim a piece of fat from edge of 1 pork chop. Place large skillet over medium high heat. Rub fat over bottom of skillet to grease well. Discard fat.
3
Add chop's cook for about 10 minutes or until well browned on both sides. Add water, reserved liquids, lemon juice, salt, nutmeg, allspice, and bouillon cube to skillet.
4
Bring to a boil stirring to dissolve bouillon cube. Reduce heat to low cover and simmer for about 35 minutes or until chop's are tender.
5
Remove chop's to a large serving platter, keep warm.
6
Add yams, spiced apples, and peaches to skillet heat through. Arrange yams and fruit around pork chop's, keep warm.
7
Combine 2 tablespoons hot liquid from skillet and cornstarch in small dish, stir until smooth. Return to skillet.
8
Cook over medium high heat for about 2 minutes or until thickened, stirring constantly. Serve as sauce with pork chop's yams and fruit.
9
One 1 pound can drained yams may be used it desired.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #chop