The secret’s in the sauce. Or so they say. Well, whoever “they” might be (I’m gonna guess Escoffier) really nailed this one. Delicious sauces elevate the flavor of a food and when they can be made quickly with healthy ingredients, all the better.
This peach sauce turned glaze is made in two simple steps with enough leftover for whatever you may be eating tomorrow. I used it to jazz up a pork chop but this sauce–and method of cooking–would also work well with chicken, a hearty fish such as sea bass or salmon, or glazed over roasted veggies. Now let’s get saucy… —Emily Weinberger
2 cups sauce
For the Pork Chops
Rice wine vinegar
Oil such as vegetable or canola
Boneless pork chops
For the Peach Glaze/Sauce
Chinese five spice
Inch piece ginger, peeled, whole
Cloves garlic, whole
Peaches, skin peeled, pits removed, cut into cubes
Thai chile, whole, seeds or rind removed if you don't like heat
Pre-heat oven to 400 degrees. In a shallow dish combine the first four ingredients and let marinate for 30 minutes to 1 hour.
Meanwhile, combine the remaining ingredients into the base of a blender or food processor. Blend for 1 minute or as long as you need for all the ingredients to be smooth like a puree.
If needed, strain peach mixture over a medium sauce pot (if not needed, simply pour mixture into a pot) and bring to a boil. Reduce to a simmer and let cook for 20-30 minutes while pork is marinating.
Over medium high heat, add 2 tablespoons of oil to a skillet until shimmering (2-3 minutes). Remove pork from marinade, shake off excess moisture, and sear on each side for 2-3 minutes until a golden crust is formed. Transfer to a foiled lined baking sheet and evenly spread glaze on both sides. Place in oven.
After 5 minutes, remove sheet from oven and glaze with sauce again. Repeat this step until the pork has been cooked for a total of 15 minutes. Sprinkle with salt and pepper, top with additional sauce, and serve immediately.