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Brandied-Peach Pork Chops

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Brandied-Peach Pork Chops

Brandied-Peach Pork Chops

amanda

Equipment

  • - Kitchen Knife Set (Stainless Steel, Chef's Knives)

  • - Slow Cooker with Lid

  • - Canning Jars

  • - Chef's Saucepan

  • - Measuring Cups & Spoons Set

  • - Corkscrew & Wine Opener

  • - Blender (for optional homemade peach puree)

  • - Strainer & Sieve Set

  • - Baking Sheet

  • - Mixing Bowls

  • - Silicone Baking Mat (for non-stick pans)

Ingredients

  • 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

Instructions

1

Instruction 1

Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2

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

Instruction 3

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.
4

Instruction 4

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. 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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