bunnyjadwiga (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bunnyjadwiga) wrote2005-09-27 10:03 pm
bunnyjadwiga) wrote2005-09-27 10:03 pm
More foodage: Peach Pork Chops
Sarah made this in the oven, based on a recipe from the crockpot book. Really, really good.
1 pint canned peaches
6 bone-in loin end pork chops
4 tbsp turbinado sugar
2 tbsp dijon mustard
2 tsp Spice mixture: ground cinnamon, ground nutmeg, ground cloves
2 tsp ground rosemary
1 tbsp olive oil
1/3 cup light cream
1. Combine spices and rosemary, rub pork chops with mixture.
2. Combine mustard & sugar, smear on pork chops. Let stand 1 hour.
3. Brown chops in olive oil. (Careful-- it will burn)
4. Put pork chops in shallow baking pan, layered with peaches & peach juice; season with salt.
5. Braise in oven at 325 for about 1.5 hours
6. Remove pork chops & peaches from pot.
7. Stir cream into pot liquor and reheat.
8. Serve pot liquor on side.
And it was GOOD! YUMMMM! We had it with spinach sauteed with garlic and plain rice (to catch the pot liquor). Next time we will try it in the crockpot.
1 pint canned peaches
6 bone-in loin end pork chops
4 tbsp turbinado sugar
2 tbsp dijon mustard
2 tsp Spice mixture: ground cinnamon, ground nutmeg, ground cloves
2 tsp ground rosemary
1 tbsp olive oil
1/3 cup light cream
1. Combine spices and rosemary, rub pork chops with mixture.
2. Combine mustard & sugar, smear on pork chops. Let stand 1 hour.
3. Brown chops in olive oil. (Careful-- it will burn)
4. Put pork chops in shallow baking pan, layered with peaches & peach juice; season with salt.
5. Braise in oven at 325 for about 1.5 hours
6. Remove pork chops & peaches from pot.
7. Stir cream into pot liquor and reheat.
8. Serve pot liquor on side.
And it was GOOD! YUMMMM! We had it with spinach sauteed with garlic and plain rice (to catch the pot liquor). Next time we will try it in the crockpot.
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