Curried Peach Pork

Curried Peach Pork
  • 8 pork chop, boneless 1/2" thick
  • 1/8 cup flour
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1/2 small onion chopped
  • 1 teaspoon curry powder (mild)
  • 1/2 teaspoon ginger, ground
  • 1 cup chicken broth
  • 1/4 teaspoon seasoned salt
  • 1 tablespoon lemon juice, fresh
  • 1/2 cup peach juice
  • 2 medium peaches sliced
  • 2 tablespoons peach jam
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch

Dredge the pork chops lightly in flour.

Melt the butter and oil in a large sauté pan over medium-high heat and cook the pork chops, undisturbed, for about 4 to 5 minutes, until nicely browned on the bottom. Turn them over and cook about 4 to 5 minutes longer until they are nicely browned on the second side. Remove from the pan.

Using the same pan, lower heat to medium-low, add the diced onions, and cook, stirring occasionally until the onions are soft and sweet (about 10 minutes). Add the curry powder and powdered ginger and cook one minute longer. Add the chicken broth, seasoned salt, lemon juice, and peach juice. Return the pork chops to the pan, bring to a simmer, and cook, covered, for 30 minutes. Add the sliced peaches and cook, uncovered, for 5 more minutes. Remove the pork and peaches and place them on dinner plates.

Bring the sauce to a boil and add the peach jam. Mix the cornstarch with the cold water and stir into the sauce. Cook until the sauce thickens, then cool. Pour the sauce over the pork and peaches and serve.

  • Yields: 8 servings
  • Preparation Time: 1 hour
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