There are a few things that all southern girls grow up knowing how to cook. I’m not sure if it is a genetic quirk or an inherited skill, but 2 of them are pork and peaches. It doesn’t seem to matter if peaches are in season, we’ll just open up a can and make due with that. Of course fresh peaches are better but not always available and we southerners are nothing if not resourceful. Now pork on the other hand is always available and I’d bet my porch swing that you would be able to find some kind of pork product in all kitchens across the south.
This delicious dish combines those two southern favorites and is almost more tasty with canned peaches than it is with fresh.
Chipotle Peach Pork Chops
2 tablespoons olive oil
4 1 inch thick boneless pork loin chops
1/2 cup diced red onion
1/2 cup pineapple jam
1 tablespoon finely chopped chipotle peppers packed in adobo
1 14 ounce can sliced peaches in heavy syrup, drained juice reserved
Heat the olive oil in 10 inch non stick skillet over medium heat. Add the chops and brown on both sides. Add the onion and saute until soft, about 4 minutes. Add the pineapple jam, chipotle peppers and about 3 tablespoons of the heavy syrup. Cook until bubbly but still saucy about 10 minutes. Add the peaches and cook another 2 to 3 minutes or until the chops are done. Serve over rice if desired.
1/2 cup pineapple jam
1 tablespoon finely chopped chipotle peppers packed in adobo
1 14 ounce can sliced peaches in heavy syrup, drained juice reserved
Heat the olive oil in 10 inch non stick skillet over medium heat. Add the chops and brown on both sides. Add the onion and saute until soft, about 4 minutes. Add the pineapple jam, chipotle peppers and about 3 tablespoons of the heavy syrup. Cook until bubbly but still saucy about 10 minutes. Add the peaches and cook another 2 to 3 minutes or until the chops are done. Serve over rice if desired.
