Brandied Jalapeño Peach Pork Chops

If you're looking for a presentation with pizazz, look no further than this recipe! Succulent and juicy pork chops with a dramatically prepared brandy-jalapeño peach flambé sauce can't fail to impress your guests - and, it's not difficult! #1 rule of truly great chefs: "If you're going to do it, do it with flair!" Prep Time/Cook Time: 20-25 minutes

Brandied Jalapeño Peach Pork Chops
Brandied Jalapeño Peach Pork Chops

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 4

    (1-inch thick) pork loin chops

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 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 (or fresh in season)

  • 1/3

    cup Fischer & Wieser Jalapeño Peach Preserves

Directions

Rinse chops and pat dry; sprinkle with salt and pepper as desired. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook pork chops, turning once, until browned and just cooked through, or until meat thermometer inserted in thickest part reads 145° F. for 15 seconds, 10-12 minutes total. Transfer to a warm platter, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet. Heat butter in skillet over medium heat until foam dies down. Cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up). Cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, Fischer & Wieser Jalapeño Peach Preserves, and 1/4 teaspoon each of salt and pepper and simmer, 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. Spoon sauce over chops. Serves 4.

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