Pork Chops with Spicy Peach Sauce
Incredibly flavorful, this Pork Chops with Spicy Peach Sauce recipe is another great way to enjoy this fruit!
Ingredients
- 4 large pork chops
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tbsp. canola oil tips & tricks
- 1 tbsp. butter
- 1 cup yellow onions, chopped
- 2 cups fresh or frozen peaches, cut into small pieces
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 3/4 cup low-sodium chicken broth
- 1/4 cup dry white wine such as Pinot Grigio or Chardonnay
- 2 tbsp. granulated sugar
- 1 tsp. hot paprika
- 1 tsp. dried thyme leaves
- 1/8 tsp. cayenne pepper
- 2 tsp. cornstarch (mixed with 1/3 cup cold water)
Directions
- Generously season the pork chops on one side with ground salt and black pepper.
- In a large skillet over medium-high heat, add some oil and when it gets hot, place the chops, seasoned side down. Generously season the top side with salt and pepper.
- Cook until no longer pink, about 6 to 8 minutes per side depending on the thickness or until the internal temperature reaches 145ºF.
- When done, transfer to a plate and set them aside.
- In the same skillet, add butter and reduce heat to medium. When melted, add the onions and sauté for 2 minutes. Add peaches and cook until they just start getting soft, about 2 minutes, stirring often.
- Add minced ginger and pressed garlic; sauté for 1 minute.
- Pour in chicken broth and white wine. Add sugar, hot paprika, dried thyme leaves and cayenne pepper; stir to blend. Cook until the liquid has reduced by half, stirring occasionally.
- Add cornstarch mixture and stir until the sauce thickens, about 40 seconds.
- Return pork chops back to the skillet, including any accumulated juices, cover and cook for 3 to 4 minutes enough to reheat them. Flip the meat, cover again and continue for another 2 minutes.
- Serve the pork chops over a bed of rice and spoon the sauce on top.