Best 2 Brandied Peach Pork Chops Recipes

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If you're looking for a simple yet elegant dish to impress your family and friends, look no further than this zesty and succulent Brandied Peach Pork Chops. Perfectly seared pork chops are smothered in a delectable sauce made with juicy peaches, brandy, and a hint of Dijon mustard, creating a harmonious blend of sweet, savory, and tangy flavors. Accompanied by two additional recipes – a refreshing Peach Salsa and a velvety Mashed Sweet Potatoes – this culinary symphony promises a delightful and unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRANDIED-PEACH PORK CHOPS



Brandied-Peach Pork Chops image

Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.

Provided by Paul Grimes

Categories     Fruit     Quick & Easy     Dinner     Peach     Pork Chop     Brandy     Fall     Winter     Jam or Jelly     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

Steps:

  • Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
  • Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
  • Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY



Curried Pork Chops with Brandied Peach and Crabapple Chutney image

Categories     Fruit     Apple     Peach     Pork Chop     Curry     Brandy     Fall     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 onion, diced
1 1/2 tablespoons vegetable oil
2 teaspoons balsamic vinegar
1 teaspoon curry powder
2 bottled brandied peaches, drained, reserving 1/4 cup syrup, and diced
4 whole spiced crabapples, cored and diced
1 teaspoon minced fresh parsley leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
two 1-inch-thick pork chops

Steps:

  • In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
  • Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
  • Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.

Tips:

  • Choose ripe, flavorful peaches: The quality of your peaches will greatly impact the flavor of the dish, so be sure to select ripe, juicy peaches that are at their peak of flavor.
  • Use a good quality brandy: The brandy used in the recipe should be of good quality, as it will add a significant amount of flavor to the dish. Look for a brandy that is flavorful and has a smooth finish.
  • Do not overcrowd the pan: When searing the pork chops, be sure to not overcrowd the pan. This will prevent the pork chops from cooking evenly and will result in them being tough and dry.
  • Cook the pork chops over medium heat: Cooking the pork chops over medium heat will help to ensure that they cook evenly and do not burn.
  • Use a meat thermometer to ensure that the pork chops are cooked to the desired doneness: The internal temperature of the pork chops should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.

Conclusion:

Brandied peach pork chops are a delicious and easy-to-make dish that is sure to impress your guests. The combination of sweet peaches, savory pork chops, and flavorful brandy creates a dish that is both satisfying and memorable. Whether you are looking for a special occasion meal or a simple weeknight dinner, brandied peach pork chops are a great choice.

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