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Prep time
30 minutes
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Cook time
15 minutes
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serves
4
Author Notes
This recipe runs the gamut of the enhanced sweetness of fresh, sautéed peaches combined with warming spices and a slight kick of heat from the chili garlic sauce. The sweetness of the peaches is tempered a bit by adding lime juice and compliments the seared pork chops quite nicely. Feel free to substitute chicken (breast or thigh) or even fish (halibut or swordfish comes to mind) or shrimp. You can use any spice rub for the chops, I tended towards warming spices. A store-bought mix such as ras-al-hanout or berbere would work; or simply salt, pepper, garlic powder, and maybe some paprika would be fine. —Pete
Ingredients
- Peach puree
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4
large, ripe fresh peaches or one (16-ounce) bag unsweetened frozen sliced peaches
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1 tablespoon
chili garlic sauce
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1 tablespoon
light soy sauce
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1 tablespoon
oyster sauce
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1 tablespoon
lime juice plus more for adjustment
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1 tablespoon
fresh ginger, peeled and minced
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2
scallions, sliced, green and white parts separated
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1/4 teaspoon
roasted sesame oil
- Pork chops
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1/2 teaspoon
ground fennel
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1/4 teaspoon
cinnamon
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1/4 teaspoon
ground coriander
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1/8 teaspoon
five spice powder
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1/4 teaspoon
salt
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1/4 teaspoon
ground black pepper
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4
boneless pork chops (about 3/4" thick)
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2 tablespoons
olive oil
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1 tablespoon
white wine vinegar
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2 tablespoons
honey
Directions
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If using fresh peaches, halve the peaches, discard the pits, slice each half into 4 slices and remove the skin. Reserve half of the sliced peaches (pick the best looking wedges).
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Place the remaining peaches into a blender or food processor. Add the chili garlic sauce, soy sauce, oyster sauce, lime juice, ginger, white part of scallions, sesame oil. Pulse until smooth
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In a small bowl, stir together the ground fennel, cinnamon, five spice, coriander, salt and pepper until combined. Sprinkle the spice mixture onto both sides of the pork. Pat it into the pork. You probably won't need all of the spice mix. (Any leftover mix can be used to adjust the final sauce later).
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In a large skillet over medium-high heat, heat the oil until shimmering. Add the pork and reduce the heat to medium. Cook without moving the pork, until it is nicely browned, about 3 minutes, then flip each piece to brown the other side, another 2 to 3 minutes or to an internal temperature of about 135°F (don't worry, we'll be cooking them more. If the chops are thick, adjust cook time and heat accordingly; flip more frequently to prevent overcooking the outside). Remove the pan from the heat and transfer the pork to a plate. With a paper towel, carefully blot any excess oil from the pan (don’t wipe the pan down, you want to reserve the brown bits).
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Add 2 cups of the peach puree to the pan along with vinegar and honey (careful, the puree may splatter depending on how hot the pan is). Stir, return the pan to medium heat and bring to a boil, stirring to dissolve any browned bits in the pan. Add the peach wedges and cook, stirring occasionally, until warmed through and beginning to soften, about 2 minutes (if using frozen peaches, it will take a few minutes longer). Return the pork to the pan with any accumulated juices and cook, flipping the chops until the peaches have softened but still retain their shape, and the pork is cooked and reaches an internal temperature of 140° F, about 2 minutes (a pink center is ok, just make sure the temperature is reached). Transfer the pork chops to a platter. Adjust the seasoning to the sauce to tastes with salt, pepper, lime juice or remaining spice mix. Top the pork chops with the peaches and sauce. Garnish with green parts of scallions and serve.
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