Pork Chops with Peaches
After searching unsuccessfully for an old microwave pressure cooker recipe for pork chops with rice and peaches, I made this one up last night. It's delicious. Serves 2.
24 ounces sliced peaches in extra-light syrup
4 Tablespoons brown sugar or Lakanto Golden Monkfruit Sweetener (I used the Lakanto)
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 Tablespoons butter
2 thin cut, bone-in pork chops
Salt and pepper
Drain the peaches, reserving the syrup. Set both aside.
Mix the sweetener and spices, then sprinkle over the peaches, coating each peach.
Salt and pepper both sides of each pork chop.
On medium high heat, heat a 10" or larger sauté pan or skillet that has a cover. Add butter. When butter has melted and is bubbling, add the pork chops. Brown on both sides, then remove and set aside.
Add spiced peaches (and any liquid that may have leached out of them) to the butter. Sauté about two minutes, stirring frequently. Add the peach syrup, scraping the pan bottom to get up the browned bits of pork chop that may have stuck there.
Cook two or three minutes, stirring often, then lower heat to medium. Place pork chops into the pan, moving the peaches aside so the chops are on the bottom. Cover and cook about five minutes, then uncover to allow the syrup to reduce.
Place a chop on a plate, add basmati rice on the side, and spoon peaches with syrup over rice, and more syrup over the chop.
Serve with a salad.
24 ounces sliced peaches in extra-light syrup
4 Tablespoons brown sugar or Lakanto Golden Monkfruit Sweetener (I used the Lakanto)
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 Tablespoons butter
2 thin cut, bone-in pork chops
Salt and pepper
Drain the peaches, reserving the syrup. Set both aside.
Mix the sweetener and spices, then sprinkle over the peaches, coating each peach.
Salt and pepper both sides of each pork chop.
On medium high heat, heat a 10" or larger sauté pan or skillet that has a cover. Add butter. When butter has melted and is bubbling, add the pork chops. Brown on both sides, then remove and set aside.
Add spiced peaches (and any liquid that may have leached out of them) to the butter. Sauté about two minutes, stirring frequently. Add the peach syrup, scraping the pan bottom to get up the browned bits of pork chop that may have stuck there.
Cook two or three minutes, stirring often, then lower heat to medium. Place pork chops into the pan, moving the peaches aside so the chops are on the bottom. Cover and cook about five minutes, then uncover to allow the syrup to reduce.
Place a chop on a plate, add basmati rice on the side, and spoon peaches with syrup over rice, and more syrup over the chop.
Serve with a salad.
