Tuesday, February 23, 2010

Spicy Peach Glazed Pork Chops

adapted from allrecipes.com

Okay, so I have made this twice in the last 2 months and it is my new favorite!!!! If you don't want pork chops, then I would imagine this would work just as well on chicken, and a couple days ago I just sliced up some pork loin  to make it. 

sprinkle on chops, ground ginger, salt & pepper, and a pinch of cinnamon. Go a little heavy on everything except the cinnamon. Sear in a pan with some oil on VERY high heat. take out and put on a plate. add 1/2 cup chicken broth to pan and deglaze. (dissolve cooking juices or solid food in (a pan) by adding liquid and stirring) 

Once little bits are scraped up from bottom of the pan, add 1 C. peach preserves, 1 1/2 TBSP worcestershire, and  1/2-1 tsp. chile paste. heat until it's all melty and delicious. add the chops back to the pan and finish cooking through.

*note* pork is easy to overcook which results in a dry, tough piece of meat. Ideally pork should still be a little pink in the center when it is done, if it is white all the way through, it has been overcooked. It should NOT feel like a cooked chicken breast, it's softer than that.

Serve with glaze on top (I like serving it with rice with extra glaze on top of the rice) add a salad and some rolls, and BOOM. you are done.

Go make this.

You will not regret it.


A.J. Dub. said...

Just bought some pork tonight! I wasn't sure what I was going to do with it, but it might be this.

A.J. Dub. said...

I made this last night and it was very good. Everyone had seconds and J had 3rds!I still need practice with my timing on the chops. I couldn't find chili paste in the store. Where is it? What does it look like?

Ashby Family said...

It's in the asian area, I'll show you my bottle.