Thursday, November 6, 2008

Brandied-Peach Pork Chops

I don't typically prepare pork often at home (unless it is pork tenderloin). I tend to overcook boneless pork chops and find bone-in pork chops to be a little too much work when it is time to eat! But I thought I would give the other white meat another shot when I saw this Brandied- Peach Pork recipe on Epicurious. It sounded simple enough, got great reviews, and just seemed like a good, hearty Fall meal. Plus, I love the chance to flambe and let out my inner pyromaniac.

We really enjoyed this recipe. Even though I think I still overcooked the pork, it wasn't dried out which I think I owe to the delicious peach sauce. The peach topping was very tasty and was such a great complement to the pork...that perfect combination of savory and sweet. The shallots and thyme cooking in the butter smells amazingly delicious and might tempt you to rush the last few steps but try to resist because the peach sauce is worth it!

Brandied-Peach Pork Chops
(Source: Gourmet, January 2008)

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

1. Pat pork chops dry, then sprinkle on both sides salt and pepper

2. 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.

3. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.

4. 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.

5. 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.

6. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

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