Recipe Rescue: Peachy Pork Chops

If you haven't heard, I am not big on sweets. I'd rather have a garden salad with blue cheese than a piece of cake. With that said, occasionally when sweet meets savory, I find myself licking my fingers. (Just that statement would have my grandma hyperventilating) From orange chicken to scallops and mango chutney, there is just something about the smokey savory dancing with the simple sweet flavors of fresh fruit. Guess its time to start peeling peaches, time to head to the kitchen.

What You'll Need:

4-6 bone in loin pork chops
4 fresh peaches, peeled and diced
3 Tbsp brown sugar
1 cup orange juice, low or no pulp
2 Tbsp Worcestershire sauce
splash of soy sauce
2 tsp minced garlic
1 small onion, diced

Putting It All Together:

in a large skillet brown pork chops
on medium high heat with a splash of
oil and/butter, once brown turn heat down
to medium and cook till internal temp is
about 135 then remove from pan, sometimes
I will throw in a half a cup of water or
broth while they continue to cook. now in
the pan you used for the pork chops, without
wiping it out saute the onions for three minutes
with some light oil and then add the garlic. after
about 3 minutes add the orange juice, Worcestershire sauce,
soy sauce and brown sugar-whisk ingredients
together well and then add the peaches. let this
cook together for about ten minutes on medium-low,
if the consistency is too thick add a little broth,
adding more orange juice may sound like a good idea
but it will likely mess with the flavor profiles
that you have already started calling for you to
add more of the brown sugar, soy sauce etc. :)
(by the way, the consistency should be that of
a chutney)
put the pork chops back into the skillet and
spoon the peach mixture over top, after a few
minutes you are ready to serve dinner.

Mac and Cheese, scalloped potatoes and green beans
are great friends of the pork chop.