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| Peach and Bourbon-Basted Pork Chops |
| This quick, tasty dish is the perfect choice for a make-ahead dinner. Coat the pork chops with the |
| glaze the night before, cover tightly and refrigerate. When you are ready to cook them, sprinkle on |
| the bread crumbs and place in the preheated oven. If the chops are still quite cold, you’ll need to |
| add about 10 minutes to the cooking time. |
| 3 Tbs. yellow or brown mustard seeds |
| 1/3 cup fresh lemon juice |
| 1 cup peach preserves or jam |
| 2 shallots, finely chopped |
| 1 Tbs. chopped fresh rosemary |
| Salt and freshly ground pepper, to taste |
| 6 loin pork chops, each 6 oz. and about |
| 1/2 cup dried bread crumbs |
| Preheat an oven to 400°F. Lightly butter a large baking dish. |
| In a bowl, combine the mustard seeds and lemon juice. Let stand for 30 minutes. Add the peach |
| preserves, mayonnaise, mustard, bourbon, shallots, rosemary, salt and pepper. Spread about |
| one-third of the glaze on the bottom of the prepared baking dish. Arrange the pork chops on top of |
| the glaze. Using a basting brush, evenly spread the remaining glaze over the chops. Sprinkle with |
| Bake until just a hint of pink remains in the pork chops, about 35 minutes. Transfer to warmed |
| individual plates and serve immediately. Serves 6. |
| Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton |
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