Categorized | In Season, Recipes

Brandied Peach Pork Chops

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Peaches and pork are a great combination.

Peaches are coming into season, and the crop this year from the Hill Country is reason to rejoice. The folks over at the Quarry Farmers and Ranchers Market are celebrating throughout July with myriad ways to enjoy the fruit, which they’re getting from Engel Farms. Everything from peach chevre and peach, pecan and bourbon pudding to peach ginger pie and peach ice cream will be available.

But why wait another week. This savory recipe, adapted from, features peaches with a natural partner: pork. Plus, it’s easy to make.

Brandied Peach Pork Chops

4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided use
2 peaches, peeled, pitted and sliced
1/3 cup peach preserves
1/4 teaspoon salt
1/4 teaspoon pepper

Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.

Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.

Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; 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 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

Makes 4 servings.

Adapted from





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