Brandied cling peach pork chops
Golden peaches provide a sweet counterpoint to pork chops in this recipe from Sutter County chef Angelo Micheli.
Chef/owner Angelo MicheliPasquini's Fine Italian Food
, Live Oak
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4 (1-inch-thick) center cut pork loin chops
Salt and pepper, to taste
1 tbsp. canola or grapeseed oil
4 halves canned cling peaches, sliced; reserve 1/2 cup syrup
1/2 cup brandy
4 sprigs fresh thyme
Season both sides of pork chops with salt and pepper. Heat oil in a sauté pan over medium-high heat. Brown chops 3 minutes per side and remove from pan. Drain excess oil. Remove pan from flame and add peach syrup and brandy. Deglaze pan. Carefully return pan to burner. Remove leaves from thyme sprigs and add to pan. Reduce liquid to sauce-like consistency. Add sliced peaches and chops to pan along with any juices that have accumulated. Braise for an additional 1 to 2 minutes in sauce. Serve chops with warmed peach slices on top. Spoon sauce over chops.