It is finally spring (sorta) here in Indiana. And by spring I mean 70° one day and 40° the next.
I love sitting outside with the sun on my face, a cold beer in my hand, a balmy breeze blowing the meat scented grill smoke my way. Should be a cologne that smells like grilling meat.
Unfortunately lately it has been raining like crazy and the wind has been fierce and our dinner time has been suffered back to the oven.
Which sometimes, isn’t a bad thing. Take these Peach Lambic Pork Chops for instance. We were able to pull out some of our peach preserves from last summer. So at least dinner can TASTE like summer!
I wish I had more to say but the sun just came out and even though it is only 50° out I put on a jacket, and a glove for my beer hand and try and enjoy some sunshine before it hides behind more clouds…
Crap. Too late.
Peach Lambic Pork Chops
- 4 bone in thick-cut porkchops
- salt & pepper
- 2 T canola oil
- 2 T butter
- 1 onion, finely diced
- 2 jalapenos, finely diced
- 3 cloves of garlic, diced
- 1 12 oz bottle peach lambic
- 1 cup peach preserves
Preheat oven to 400°.
Salt & pepper the pork chops and dust with flour.
In a large pan over medium/high heat mix butter and oil till butter is melted. Brown the pork chops on both sides. Remove and set aside.
Add in the onions & jalapenos and saute till translucent and golden. Add the garlic and cook an additional 5 minutes. Deglaze the pan with the peach lambic and cook till reduced by ⅓.
Add in 1 cup of peach preserves. Mix well.
Add pork chops back into pan and place in oven. Bake till done, about 20 minutes or until internal temperature of the chops has reached 160 degrees
Plate the chops and bring the sauce to a boil stove top. Boil for 5 minutes till thickened, and pour over chops.
p.s. Not pictured, but I just LOVE this with brown rice. The sauce with that nutty goodness is serious manna.