Monday, June 20, 2011

Spiced Peach Pork Chops

Since my husband is the chef in our home, if he doesn't feel like cooking, we go out! But wait! He was exhausted the other night, and on a rare occasion... I decided to cook! Now Matt is one of those cooks who just throws things in, tastes it, then throws in some more. I, on the other hand, use recipes and am deathly afraid to deviate. So I picked a recipe I've tried a couple times (porkbeinspired) that I absolutely LOVE! I had it for the first time when my friend Alex made it for dinner and loved it so much I tried it myself. The ingredients sound a little crazy, but trust me, it's delicious!

4 boneless pork chops, 1/2-inch thick
1 teaspoon paprika
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon butter
1 teaspoon mustard
1 16 oz-can sliced peaches, drained (make sure their packed in their own juice, Not syrup! OR use fresh peaches!)

In small bowl stir together paprika, flour, salt, cinnamon, allspice and cloves. Sprinkle on both sides of chops. In large nonstick skillet, melt butter over medium-high heat; cook chops on both sides, turning once, for a total of about 7-8 minutes.

In small bowl stir mustard and peach slices together; add to skillet; cook and stir until heated through. Serve with chops.

I cooked the chops on both sides then threw the peaches in with them, turned the heat down, and covered with he lid. This made the flavors marinade a little better, plus it created a sauce!

Matt did help me plate the food ;) He always makes it look so pretty!

The side dish is zucchini cous cous made from a Mediterranean recipe that I altered to go with this dish. It's just whole grain garlic cous cous with shredded zucchini.

I'm linking this up with Jenn @Peas & Crayons for her virtual monthly cookbook. I know, She rocks!


  1. It was SO yum!!! I can't get enough of this stuff. I'm eating the rest of it for lunch today :)