Author Notes
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
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Ingredients
- For the Pork Chops
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1/2 cup
Rice wine vinegar
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1/2 cup
Mirin
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1/4 cup
Oil such as vegetable or canola
-
2
Boneless pork chops
- For the Peach Glaze/Sauce
-
1 tablespoon
Chinese five spice
-
1
Inch piece ginger, peeled, whole
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2
Cloves garlic, whole
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4
Peaches, skin peeled, pits removed, cut into cubes
-
2 tablespoons
Soy sauce
-
2 tablespoons
Mirin
-
1 tablespoon
Worcestershire
-
1
Lime, juiced
-
1
Thai chile, whole, seeds or rind removed if you don't like heat
Directions
-
Pre-heat oven to 400 degrees. In a shallow dish combine the first four ingredients and let marinate for 30 minutes to 1 hour.
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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.
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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.
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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.
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