May 29, 2005

Spiced Pork Chops & Peaches

Spiced Pork Chops & Peaches
from Eating Well (Summer 2003)

An exquisite spice blend of cardamom and curry dresses up pork chops and spotlights fresh peaches in this easy family supper.

2 tablespoons brown sugar
2 tablespoons plus 1/3 cup orange juice
2 tablespoons reduced-sodium soy sauce
3/4 teaspoon ground cardamom
1/2 teaspoon mild curry powder
1/8 teaspoon freshly ground pepper
Four 4- to 5-ounce boneless loin pork chops (1/2 inch thick), trimmed of fat
2 teaspoons olive oil
3 cups thickly sliced peeled peaches (3 medium peaches)
2 tablespoons chopped fresh cilantro for garnish (optional)

In a small bowl, stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper until the sugar dissolves. Lay pork chops in a 7-by-11-inch (or similar) shallow glass dish. Pour the spice mixture over the chops and turn to coat both sides. Let marinate for 10 to 15 minutes or cover and refrigerate for up to 2 hours.

Heat oil in a 12-inch nonstick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve marinade). Cook until the chops are browned, 1 1/2 to 2 minutes per side. Meanwhile, add peaches to the reserved marinade and stir to coat.

Add the remaining 1/3 cup orange juice to the skillet and bring to a simmer, stirring. Reduce heat to medium-low and simmer, turning chops occasionally, until the chops are just cooked through, 4 to 5 minutes. Remove the pork chops to a plate and set aside, covered loosely with foil.

Add the marinade and peaches to the skillet; increase heat to medium-high and bring to a simmer. Cook, stirring often, until the liquid is reduced to a light sauce, 2 to 3 minutes. Stir in any juices that have accumulated from the pork chops. To serve, spoon sauce and peach slices over the chops. Sprinkle with cilantro, if desired.

Notes: The cardamom was decidedly more pronounced in this than I anticipated, but in a good way. Also - my pork chops from the local butcher were thicker, so I used just three and also let them simmer a few minutes longer. Plus, I didn't have mild curry powder on hand, having ordered the hotter version from Penzey's - so I used a generous 1/4 tsp. Personally, I liked the extra kick it gave and think it contrasted nicely with the citrus from the orange juice and the peaches (which got nice and soft and sort of roasty). A definite keeper and great for pre-summery weather.

Posted by Jennifer at May 29, 2005 9:17 PM

This was really good, and I agree that the kick of the hot curry powder balanced well with the other flavors. A tasty, complex dish, and one I'm looking forward to having again someday.

Posted by: Michael at May 29, 2005 9:41 PM

This sounds wonderful. I'm going to try it as soon as possible. Curry and fruit - yumm - Susan

Posted by: Susan at June 3, 2005 3:46 PM

Susan -- Once you've had a chance to try it out, let me know what you think.....

Posted by: Jennifer at June 6, 2005 9:14 PM

Made it last night and absolutely loved it! I agree that on my next take I will try a "warmer" curry. What did you pare this with?

Posted by: Miriam at August 29, 2011 11:09 AM
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