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A Peach of an Idea for Pork : The Chops Are Braised Slowly in a Seasoning of Teriyaki Glaze

October 15, 1987

Pork chops and peach halves make flavorful partners, especially when seasoned with a sauce of peach juice, bottled teriyaki base and glaze and nutmeg. The chops are braised slowly, allowing the seasonings to flavor the meat.

Adding the peaches towards the end of cooking enhances their flavor and aroma, yet keeps them plump and colorful. Serve Spiced Pork Chops and Peaches with buttered noodles and tiny green peas.

SPICED PORK CHOPS AND PEACHES

1 (16-ounce) can peach halves, in juice

1/3 cup bottled teriyaki baste and glaze

1/4 teaspoon ground nutmeg

4 pork chops, 1/2- to 3/4-inch thick

1 tablespoon oil

Drain peaches, reserving 2 tablespoons juice. Combine reserved juice, teriyaki baste and glaze and nutmeg. Set aside.

Brown pork chops on both sides in hot oil in large skillet over medium high heat. Drain off excess oil. Pour reserved juice mixture over chops, turning chops to coat both sides.

Bring to boil, reduce heat and simmer, covered, 45 minutes. Spoon pan juices over chops every 15 minutes. Turn chops once. Add peaches and coat thoroughly with pan juices. Simmer, covered, 15 minutes longer, or until chops are tender. Makes 4 servings.

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