Recipe for these Super Easy Pork Chops and Peaches Dish
- 2 pork chops with rind (250 g each)
- 3 sprigs fresh rosemary
- 1 can of peach halves in syrup (410 g)
- 2 tbsp garlic & chilli (or 2 cloves minced garlic & 1 finely chopped chilli)
- 50 ml whisky
- 1 tbsp olive oil
- salt & pepper
Preheat the oven’s grill (broiler) and cut the rinds off the pork chops, leaving a little bit of fat on the chops.
Season the chops with salt and pepper.
Place the rinds fat-side down on a baking tray and place it under the hot grill for 5 to 7 min to crisp into crackling.
Once done, remove and set aside.
Prop the pork chops up on their fatty edges in a pan and turn the heat up high.
Let the fat render for about 4 minutes.
Cook the chops on either side for 5 minutes, then remove them from the pan and set aside.
Strip the rosemary leaves from the stalks and place them in the hot pan with olive oil.
Add garlic & chili and drained peaches.
Stir often so the garlic doesn’t burn.
Once the peaches are nice and golden, place the pork chops back in the pan along with the crackling.
Pour the whisky into the pan and set alight with a match to flambé your dish.
Prepared, tried, and tested by Jana Cooks
Amount Per Serving Calories 872Total Fat 42gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 22gCholesterol 182mgSodium 1248mgCarbohydrates 55gFiber 3gSugar 27gProtein 60g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion. Pork is one of the most commonly consumed meats in the world.
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