Peachy Pork Chops with Bourbon-Maple Glaze
Cook the pork chops most of the way in oil in a sauté pan, then move them to the simmering glaze to finish cooking.
Makes: 4 servings; Total time: 30 minutes
| SEASON: | |
|---|---|
| 4 | bone-in pork chops (6 oz. each)4 bone-in |
| Salt and black pepper | |
| 1 | Tbsp. vegetable oil1 Tbsp. |
| ADD: | |
| 2 | Tbsp. minced shallots2 Tbsp. |
| ¼ | cup bourbon 1/4 cup |
| 1 | can sliced peaches in syrup, drained (15.25 oz.)1 can |
| ¼ | cup maple syrup 1/4 cup |
Season pork chops with salt and pepper. Heat oil in a large sauté pan over medium-high. Add chops and brown on both sides, about 10 minutes total. Remove chops from pan and keep warm.
Add shallots to pan and sauté 1 minute.
Off heat, deglaze pan with bourbon, scraping up browned bits from the bottom of the pan. Return pan to heat and add peaches and maple syrup.
Bring to a boil and simmer until glossy, 5 minutes. Return chops to pan to heat through. Chops are done when an instant-read thermometer registers 145°.
Remove chops from pan, tent with foil, and let rest 5 minutes. Serve chops with peaches and glaze.
Nutrition Information
Per serving: 351 cal; 10g total fat (3g sat); 67mg chol; 103mg sodium; 31g carb; 1g fiber; 24g protein
Be sure to add bourbon to the pan off heat — the high-proof alcohol can ignite if exposed to a flame.
Simmer peaches and maple syrup with the bourbon and shallots to create a glaze for the pork chops.
Finish cooking the chops in the bourbon-maple glaze. Push the peaches to the side to make room.
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