Peachy Pork Chops

I made some damn tasty pork chops last night, and if the rice turned out a bit mushy for my taste, I managed to hide it a bit behind some butter, paprika and basil. The pork chops though, were just peachy. If you try this recipe you will definitely makeout like a bandit.

Here is what you need:

pork chops
sliced peaches
peach preserves
vegetable oil
5 Tbsp butter
1 clove garlic, chopped

Here is how you do it:

0. Preheat the oven to 350° or a bit hotter if you’ve got large chops.

1. Mix a 1 Tbsp flour per chop with salt and pepper to taste and then lightly bread the chops. You aren’t supposed to dip ‘em in an egg or anything first, because the breading should be as light as possible [I think].

2. Melt 3 Tbsp of butter and oil in a pan [make it medium hot] and toss in the chopped garlic, chuck in the chops just long enough to seal the juices in from the outside.

3. Remove the chops and leave the garlicky oil in the pan for now. Season the chops with the ginger, nutmeg and cloves. You can use more of these than you would normally think. I erred a bit cautiously this time, but the chops seem to absorb much of the taste.

4. Put the pan leavings in a baking dish and then put the chops in the same baking dish with the rest of the butter. Cover with foil and stick in the oven. After ten minutes remove the foil and flip the chops.

5. Wait another ten minutes, take the baking dish out of the oven and put on a spoonful of peach preserves and a few peach slices surrounding the preserves so they don’t run everywhere. Stick back in the oven for another ten minutes or so. Don’t overcook and serve immediately. [Total baking time should be about 30 minutes.]

6. Yum!