WKYT - Chef Walter - Recipes

Peaches and Pork Chops Monday, June 21, 2010


4 or 5 pork chops (slices of pork loin roast work nicely as well)
1 TBSP oil
1 small onion, chopped
3 or 4 peaches, peeled, pitted and sliced
1 cup chicken stock
½ tsp nutmeg
2 TBSP brown sugar
1 TBSP soy sauce


Brown pork chops in a heavy skillet with a lid. Remove and add onion to skillet and stir until translucent. Add all remaining ingredients and bring to a boil. Return pork chops and any juices to the skillet arranging them to be in the sauce. Lower heat to a light simmer, cover and cook about ½ hour. Remove lid, remove pork chops and peaches to a plate and keep warm. Increase heat and cook sauce until it is reduced and begins to thicken. Pour over pork and peaches and serve at once.


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