"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Chops with Peaches and Basil Recipe

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This recipe for Pork Chops with Peaches and Basil, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. freshly ground pepper
2 boneless pork loin chops (1 inch thick)
1 T. vegetable oil
1/4 c. minced shallots
2 T. sherry vinegar or red wine vinegar
2 peaches, peeled, each cut into 8 wedges*
1/4 c. reduced-sodium chicken broth or water
2 T. chopped fresh basil

Directions:
Directions:
1. In small bowl, stir together salt, paprika and pepper. Sprinkle over both sides of pork chops.

2. Heat oil in heavy large skillet over medium-high heat until hot. Add pork; cook 8 to 10 minutes or until browned and pale pink in center, turning once. Place on plate; cover loosely with foil.

3. Add shallots to same skillet; cook and stir over medium heat 1 minute. Add vinegar; stir to scrape up any browned bits from bottom of skillet. Add peaches and broth; cook 2 minutes, mashing a few peach slices with fork. Spoon peaches over pork; sprinkle with basil.

TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use knife to peel away skin.

Number Of Servings:
Number Of Servings:
2

 

 

 

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