Cooking with Josh: Peach Glazed Pork Chops

Peach Glazed Pork Chops
Chef Josh Aaron

2 6 Oz pork chops
2 large peaches (cored and sliced 1/2 inch thick)
4 tbsp unsalted butter
1/4 cup pineapple juice
1/4 cup brown sugar
1/4 cup rye whiskey
1/4 tsp cinnamon
1/2 tsp chili powder
Salt and pepper

In a medium frying pan, melt butter over medium high heat. On a plate, salt and pepper the pork chops thoroughly on one side, place seasoned side down in melted butter. Pan fry the chops for 3 to 4 min on one side, turn, and season with salt and pepper again. Cook for 2 more minutes then remove and lower heat to medium, this is important to keep butter from burning. Add sliced peaches to pan, add add chili powder, cinnamon, and punch of salt, sauté peaches for 5 minutes, stirring as necessary. Once peaches have cooked down and soften more, add whiskey and either burn off alcohol or boil for 1 minute. Add the brown sugar and pineapple juice, add the pork chops back to the pan and cook sauce down for 3 to 4 minutes. If sauce had not thickened enough, remove the chops from pan and turn the heat up to medium high again and let boil for 1 to 2 minutes, making sure to stir constantly.
Serve with any of your favorite summer sides.

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