I did not make these for today, I made them last weekend. I'm only just now getting around to putting it online.
In truth, once I made this dish, I was much more interested in the peach curry sauce than the pork chops. I plan to make this sauce/dressing a lot. It's amazing.
1/2 cup sliced syrup-packed peaches,
drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
|
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro
|
| In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey. | |
| Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness. | |
| Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve. |
What I did:
I left out the green onions, and while I had bought cilantro I completely forgot about it when it came time to eat. I used olive oil to get the pork chops started. I let them cook for 30 minutes on medium-low heat, covered.
The sauce was absolutely the star of the show and I used it all week for salads.
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