Pork Chops with Peach Jalapeno Sauce
• 1/2 tsp kosher salt plus 1/8 for jam
• 1/4 tsp pepper
• 1 cup peach jam
Ingredients
• 4 boneless prok loin chops
• 2 tbsp olive oil
• 1/4 tsp pepper
• 1 cup peach jam
• 1 deseeded and chopped jalapeno
• 3 tbsp white wine (or broth, white wine vinegar)
• 1/2 red onion, sliced
• 3 tbsp white wine (or broth, white wine vinegar)
• 1/2 red onion, sliced
• 1 peach, pitted and sliced
Instructions
1. Preheat oven to 400 degrees.
2. In a cast iron skillet heat olive oil on medium high heat. Season the pork with salt and pepper.
3. Cook pork chops on each side 3-4 minutes. Remove from the pan and set aside.
4. Add onion and peach slices and saute for 1 minute, and then add the wine scraping the bottom of the pan to release the cooked brown bits from the meat.
5. Return pork to the skillet and turn off the heat.
6. In a small bowl, mix together the peach jam with the diced jalapeno and 1/8 tsp of salt. Put on top of the pork and place the skillet in the oven. Cook for about 8 minutes or until done.
You might remember me talking about how we picked up some peach jam during our recent trip to the peach orchard, here, so I knew it would be perfect to use with this dish. I also had some fresh red onions from my parents garden that were delicious in this.
You might remember me talking about how we picked up some peach jam during our recent trip to the peach orchard, here, so I knew it would be perfect to use with this dish. I also had some fresh red onions from my parents garden that were delicious in this.
We loved this combination of flavors and I loved how it tasted like so much more work than it was. I served ours over a wild rice pilaf. Let me know if you try it, enjoy!
