Monday, November 7, 2011

Brandied Peach Pork Chops


Did that get you a little excited? maybe a little scared? I'm sorry for toying with your emotions like this, but you're going to have to flambe for this one. DON'T PANIC. Dry those tears from your eyes and GET READY TO LIGHT SOME SHIT ON FIRE!

    So as you've probably noticed by now, I like pork chops. I think that they're delicious and they are so versatile that you can do just about anything with them so I am always on the lookout for delicious new pork recipes. When peaches were plentiful and cheap in the store, I thought to myself "I bet those would taste great with some choppies..." Naturally, I plugged Peach Pork Chops in to google and it turned me to epicurious and a delicious recipe for Brandied Peach Pork Chops. I read through with excitement and trepidation as they called for you to cook the pork chops, then start in on the peaches and ignite the brandy at the end, but apparently it's really easy and the excitement and flare it provides to a simple dinner is over the top. Here's the recipe - try it, enjoy it, and make sure there's nothing within four feet above your pan when you try this one!

Brandied Peach Pork Chops

serves 4
total time - about 40 minutes

4 pork chops
2 tbsp canola oil
2 tbsp unsalted butter
1/2 cup thinly sliced shallots
1 tsp finely chopped thyme
12 oz peaches, fresh or frozen
1/3 cup peach preserves
1/4 cup plus 1 tbsp brandy, divided (i recommend E&J X O extra smooth for its tones of caramel and vanilla - it's the best one I could find and it was all of like $10)

The Five Easy Steps!
1. Pat pork drops dry, then sprinkle on both sides with 1 tsp salt and 1/2 tsp pepper total.
2. Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10-12 minutes total. Transfer to a plate and cover with foil to let your meat rest.
3. Pour off all but 1 tablespoon of the fat from the skillet. Heat the butter in the skillet until the foam subsides then cook shallots with thyme until tenter and golden brown, about 5 minutes.
4. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (Be careful! The flames will shoot up!) then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 tsp each of salt and pepper. Cover and cook until the peaches are tenter and juicy, about 5 minutes.
5. Stir in remaining tablespoon brandy and then spoon over the pork chops. 

Only five steps? You get to use shallots?? YOU GET TO LIGHT THINGS ON FIRE??? To top it all off, it's also incredibly delicious. Another easy recipe to impress dinner guests (just make sure you get the payoff and that they're there for the fire part. Odds are they'll be so impressed they might start throwing money or jewelry or their underwear at you! It only gets awkward when your dinner guest is your grandmother...) 

What's that? the peaches look so good you want a close up? I hear you, you attractive food lover, you and I shall provide. Happy Cooking!