This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops. Serve with steamed asparagus to round out the meal.
Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.
Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.
i dont know about this one. it sounded good and i put it together but the red pepper was too much and i had plenty of sauce, but not good strong flavor add to the chops. perhaps my salt and pepper base was too light, or the use of powdered thyme over fresh...
This recipe is so good! I love making this and it is on my dinner rotation menu. Its something that is quick and easy, that has a taste of Southern without the guilt. My husband and I just love this. I prefer to use fresh peaches over the frozen just because I get alot more juice and flavor that mixes well with the bourbon.
It was delicious. Of course, I made a few changes based on the ingredients I had. I left out shallots (DH can't eat them. I used dried thyme, canned peaches and brandy for the bourbon. It was really good and my picky eaters liked it! I'll make this again.
This was good...Pork Marsala with a southern twist. I doubled the amount of sauce per the other reviewers' suggestions, and it actually seemed a bit much. The only other change (well plus using sirloin chops) was adding a few pinches of dried thyme rather than the sprigs (and of course leaving them in), and I served it with roasted broccoli. I like this even better than CL Grilled Peaches and Pork (2005) and this will be my new go-to peach-and-pork recipe.
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