Zutaten für Pork Chops With Brandied Peaches
- 1/2 medium yellow onion, chopped
- Vegetable Oil
- Balsamic Vinegar
- 1 1/4 teaspoons curry powder
- Brandied Peaches
- Fresh Parsley
- 1/2 tablespoon salt (for brining)
- Black Pepper
- 4 (1-inch thick) pork chops
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Zubereitung von Pork Chops With Brandied Peaches
- In a small skillet, sauté 1/2 medium yellow onion, chopped, in 1 tablespoon olive oil over moderately low heat for 5-7 minutes, until softened.
- Stir in 1 teaspoon white wine vinegar and 1/4 teaspoon curry powder. Cook for 1 minute.
- Transfer the onion mixture to a small bowl. Add 1 cup of peeled and sliced fresh peaches (or 1 (15 ounce) can, drained) and 1 tablespoon chopped fresh parsley. Set aside.
- In a small dish, combine 3/4 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pat 4 (1-inch thick) pork chops dry with paper towels. Sprinkle the curry powder mixture evenly on both sides of the pork chops, pressing gently to adhere.
- In a 9-inch heavy non-stick skillet, heat 1/2 tablespoon olive oil over moderately high heat until hot. Sear pork chops for 3-4 minutes per side, until nicely browned.
- Pour off any excess fat from the skillet. Reduce heat to moderately low.
- Add the reserved peach mixture and 1 teaspoon white wine vinegar to the skillet. Add 1/4 cup of peach brandy (or substitute with chicken broth). Simmer, covered, for 10-15 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- Transfer the pork chops to plates and keep warm.
- Bring the pan juices to a boil over medium-high heat. Boil for 15-20 seconds, or until slightly thickened. Spoon the sauce over the pork chops.
- Serve immediately. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
9g
Fat
58g
Carbs
2g
