Pork Chops With Brandied Peaches Recipes

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BRANDIED-PEACH PORK CHOPS



Brandied-Peach Pork Chops image

Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.

Provided by Paul Grimes

Categories     Fruit     Quick & Easy     Dinner     Peach     Pork Chop     Brandy     Fall     Winter     Jam or Jelly     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

Steps:

  • Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • 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.
  • 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.
  • 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. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

PORK CHOPS WITH BRANDIED CHERRIES



Pork Chops With Brandied Cherries image

Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce of ripe summer cherries seasoned with a little brandy and fresh thyme adds verve and complexity to seared pork chops, while garam masala and allspice add heady, aromatic notes. You can use either sour or sweet cherries, as long as you balance the flavors at the end. Sweet ones will need a touch of vinegar for acidity, while sour cherries may need a drizzle of honey. Do take the time to get a good, dark sear on the meat before making the sauce. Those browned bits on the bottom of the pan are the flavor backbone of the sauce. The darker the color, the deeper the sauce.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoon garam masala
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
1 tablespoon olive oil
1 garlic clove, smashed and peeled
2 tablespoons brandy
2 cups fresh sweet or sour cherries, pitted and halved
4 sprigs thyme, plus thyme leaves for garnish
1 tablespoon unsalted butter
1/2 teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)

Steps:

  • Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
  • Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
  • Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
  • Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
  • Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 7 grams, TransFat 0 grams

PEACH-TOPPED PORK CHOPS



Peach-Topped Pork Chops image

With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 cup chopped onion
1 tablespoon canola oil
4 pork rib chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup sugar
2 tablespoons white vinegar
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

SLOW-COOKED PEACH PORK CHOPS



Slow-Cooked Peach Pork Chops image

"I played around with many variations of this recipe until I came up with one that was just right," Bonnie Morrow writes from Spencerport, New York. "The warm peaches make an excellent side dish for the pork."

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in center-cut pork loin chops (7 ounces each)
2 teaspoons canola oil
1 can (8-1/4 ounces) sliced peaches in extra-light syrup
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
Dash to 1/8 teaspoon cayenne pepper

Steps:

  • In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker., Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low until pork is tender, about 5 hours.

Nutrition Facts : Calories 389 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 690mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.

CURRIED PORK CHOPS WITH BRANDIED PEACHES RECIPE



Curried Pork Chops With Brandied Peaches Recipe image

Provided by á-170456

Number Of Ingredients 10

1 onion diced
2 tablespoons vegetable oil
2 teaspoons balsamic vinegar plus
1 tablespoon balsamic vinegar
2 teaspoons curry powder
Brandied Peaches (see recipe), drained, syrup reserved
1 teaspoon minced fresh parsley leaves
1 teaspoon coarse salt
1 teaspoon freshly-ground black pepper
4 pork chops 1" thick

Steps:

  • In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley. Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately-high heat until hot but not smoking and 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. This recipe yields 2 servings.

HEALTHY BAKED PORK CHOPS WITH DRUNK PEACHES



Healthy Baked Pork Chops With Drunk Peaches image

The inspiration came from a food blog. (http://myfeastsrecipes.blogspot.com/) You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well.

Provided by yogiclarebear

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 (4 -5 ounce) center cut boneless pork chops
salt and pepper
2 medium peaches, peeled and sliced
1 shallot, diced
1/2 ounce whiskey or 1/2 ounce Bourbon
1 tablespoon reduced fat margarine
2 tablespoons lemon juice
1 tablespoon brown sugar substitute (of course you can use regular brown sugar, or honey)
1/2 teaspoon dried thyme
salt and pepper, to taste

Steps:

  • Preheat oven to 400* F.
  • On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
  • Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
  • Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
  • Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
  • NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.

PORK CHOPS WITH GLAZED PEACHES



Pork Chops with Glazed Peaches image

This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.

Provided by Seamus Mullen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pork loin, bone-in, preferably from a heritage breed big, about 8 bones or 4 thick-cut pork chops
Kosher salt
Freshly ground black pepper
2 peaches, slightly under-ripened
2 cloves garlic
Handful of fresh sage
1/4 cup apple cider
1 tablespoon unsalted butter
1/4 cup extra-virgin olive oil

Steps:

  • To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
  • Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
  • To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
  • Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
  • Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.

CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY



Curried Pork Chops with Brandied Peach and Crabapple Chutney image

Categories     Fruit     Apple     Peach     Pork Chop     Curry     Brandy     Fall     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 onion, diced
1 1/2 tablespoons vegetable oil
2 teaspoons balsamic vinegar
1 teaspoon curry powder
2 bottled brandied peaches, drained, reserving 1/4 cup syrup, and diced
4 whole spiced crabapples, cored and diced
1 teaspoon minced fresh parsley leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
two 1-inch-thick pork chops

Steps:

  • In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
  • Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
  • Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and 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 chutney.

PORK CHOPS WITH BRANDIED PEACHES



Pork Chops With Brandied Peaches image

Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion, diced
2 tablespoons vegetable oil
1/2 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

Steps:

  • 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.

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From seriouseats.com


PORK CHOPS AND PEACHES - THE FROZEN BISCUIT
2019-08-10 Juicy, bone-in skillet seared pork chops and peaches in an easy and fresh pan glaze. This pork chops and peaches recipe is such a great summer time dinner. When you are using fresh, sweet and savory combinations like these, you really don't need much else. This recipe takes only a handful of ingredients, and just minutes to make.
From thefrozenbiscuit.com


BRANDIED PEACH PORK CHOPS | TASTY KITCHEN: A HAPPY RECIPE …
2. Heat a stainless steel skillet on high. Add the oil and allow it to heat. Add the pork chops to the pan and cook for 5 minutes. Turn them over and cook for 5 minutes more. Put the chops on a sheet pan and tent with foil. 3. Add the shallots, thyme and butter to the pan. Cook for 5 minutes on low until the shallots start to get soft.
From tastykitchen.com


PORK RECIPES | BLUE RHINO
Grill, covered, for 8 to 12 minutes or until the internal temperature of the pork reaches 145°F and peaches have grill marks, turning chops over halfway through grilling. Transfer pork chops to a platter. Loosely cover with foil; let rest for 3 minutes. Cut peaches into wedges; serve with pork or, if desired, use peaches in salad.
From bluerhino.com


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