Brandied-Peach Pork Chops

Brandied-peach Pork Chops Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

I love the combination of peaches with pork and this sounds like a fun flambe too.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 4
    loin pork chops (1-inch thick)
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    unsalted butter
  • 1/2 c
    shallots, thinly sliced
  • 1 tsp
    finely chopped thyme
  • 1/4 c
    brandy, divided
  • 1 Tbsp
    brandy, divided
  • 10 oz
    frozen peaches, thawed
  • 1/3 c
    peach preserves

How to Make Brandied-Peach Pork Chops

Step-by-Step

  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. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
  3. 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.
  4. 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. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes.
  5. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

Printable Recipe Card

About Brandied-Peach Pork Chops

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American




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