Wednesday, July 01, 2009

Peaches, round 2.

After making jam, I started looking for other ways to use peaches. When my mom makes roast pork or pork chops, she often serves it with curried fruit. I am a huge fan of the fruit/meat combination, and so wanted to find some way to use the peaches along with some thick cut pork chops I had in my freezer.

I decided to do a peach stuffed pork chop, and thinking about how well curried fruit goes with pork, I added some curry and ginger to give it a good flavor.


Curried peach stuffed pork chops

3 or 4 thick cut pork chops
4 c. chopped peaches
1 onion, sliced
1 clove garlic
2 tsp. fresh grated ginger
1 tsp curry powder
1/2 c. bread crumbs
salt and pepper

Heat 2 T. olive oil in a saute pan and add garlic and ginger and saute until garlic is brown. Next add onions and soften. Add peaches and curry and cook until soft. Take off heat and stir in bread crumbs.

Slice open pork chops, leaving attached along one edge. Put as much stuffing as will fit into the pork chop, and use toothpicks to secure it closed. Sprinkle each side with salt and pepper. Over medium heat, sear each side of the pork chop for a few minutes, then place in a baking dish, surround with any leftover stuffing, and bake at 350 for 45 minutes, or until the internal temperature is 160.

These were really delicious. The pork was tender, the flavor of the fruit complementing it well. I also added a dash of some chili powder, and so ours had a bit of a kick, but they'd be good without it as well.

1 comment:

Melanie said...

You must make the apricot-stuffed pork chops in your yellow Southern Living cookbook. Must. We eat them with grits.