Side Pannel
Spiced Pork with Peaches for Two
Spiced Pork with Peaches for Two
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork
Ingredients List
- ------------------------------------PORK------------------------------------
- 2 lg Sirloin pork chops -1 lb.
- 1/2 ts Salt
- 1/2 ts Ground cinnamon
- 1/2 ts Ground cloves
- 1 tb Butter
- 1/3 c Finely chopped onion
- 2 ts Sugar
- 1 tb Fresh lemon juice
- 1/4 c Water
Directions
PEACHES
1 lg Peach or 2 small-1 lb. total
1 tb Butter
1/4 c Sour cream
1. Trim pork of any excess fat. Combine salt, cinnamon, cloves, and flour
on a piece of wax paper. Press chops into mixture, coating them on both
sides.
2. In a 10-inch skillet with a nonstick surface brown chops in 1 1/2 Tbl.
butter over medium heat, about 2 minutes on first side. Turn chops and add
onion to skillet around pork. Cook 2 minutes.
3. Sprinkle pork with sugar, then lemon juice. Spoon most of the onion over
the pork. Turn heat to low, add water around chops, cover and simmer 40
minutes. Spoon pan juices over pork halfway through cooking.
4. Peel peach(es) and slice thickly. Melt butter in a 7-inch skillet and
coat slices with butter to prevent darkening.
5. When pork is done, heat peach slices about 3 minutes, just until hot.
Place pork on a small platter and spoon pan juices on top. Arrange peach
slices in a row over chops and top with a dollop of sour cream.
*Peaches are most readily available from June to September. Frozen
unsweetened peach slices are available through a longer season and are a
good substitute in this recipe. (Use about 10 peach slices.)
To do ahead: Prepare through Step 5 up to 20 minutes ahead. Cover and leave
at room temperature. Reheat pork and complete Step 5.
Note: When this dish is cooking it may smell overspiced at first, but don't
worry, the resulting flavor is subtle and pleasing.
1 lg Peach or 2 small-1 lb. total
1 tb Butter
1/4 c Sour cream
1. Trim pork of any excess fat. Combine salt, cinnamon, cloves, and flour
on a piece of wax paper. Press chops into mixture, coating them on both
sides.
2. In a 10-inch skillet with a nonstick surface brown chops in 1 1/2 Tbl.
butter over medium heat, about 2 minutes on first side. Turn chops and add
onion to skillet around pork. Cook 2 minutes.
3. Sprinkle pork with sugar, then lemon juice. Spoon most of the onion over
the pork. Turn heat to low, add water around chops, cover and simmer 40
minutes. Spoon pan juices over pork halfway through cooking.
4. Peel peach(es) and slice thickly. Melt butter in a 7-inch skillet and
coat slices with butter to prevent darkening.
5. When pork is done, heat peach slices about 3 minutes, just until hot.
Place pork on a small platter and spoon pan juices on top. Arrange peach
slices in a row over chops and top with a dollop of sour cream.
*Peaches are most readily available from June to September. Frozen
unsweetened peach slices are available through a longer season and are a
good substitute in this recipe. (Use about 10 peach slices.)
To do ahead: Prepare through Step 5 up to 20 minutes ahead. Cover and leave
at room temperature. Reheat pork and complete Step 5.
Note: When this dish is cooking it may smell overspiced at first, but don't
worry, the resulting flavor is subtle and pleasing.
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