Seared Pork Chops with Peach Thyme Glaze
By Le Creuset
Images
Serves
Makes 2 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 (5- to 6-ounce) pork loin chops, bone-in
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- ¼ cup finely minced shallot, (1 large)
- ½ cup dry white wine
- 2 tablespoon white balsamic vinegar
- 3 to 4 sprigs fresh thyme
- 2 firm, ripe medium peaches, diced
- 2 tablespoon peach preserves
Procedure
Heat butter and oil in Fry Pan over medium heat until butter foams, gently swirling pan.
Meanwhile, season chops on both sides with salt and black pepper.
Place chops in pan and sear 4 to 5 minutes per side until golden brown and internal temperature reaches 140°F. Remove to plate; tent with foil.
Pour off any remaining fat in pan. Add wine, vinegar, shallots and thyme sprigs.
Over medium heat deglaze pan and reduce to almost dry stirring to remove any brown bits, about 5 minutes.
Reduce heat to low, add peaches and preserves stirring to combine with wine mixture. Cook to slightly warm peaches, 2 to 3 minutes.
Remove from heat, return pork chops to pan and coat with glaze.
Meanwhile, season chops on both sides with salt and black pepper.
Place chops in pan and sear 4 to 5 minutes per side until golden brown and internal temperature reaches 140°F. Remove to plate; tent with foil.
Pour off any remaining fat in pan. Add wine, vinegar, shallots and thyme sprigs.
Over medium heat deglaze pan and reduce to almost dry stirring to remove any brown bits, about 5 minutes.
Reduce heat to low, add peaches and preserves stirring to combine with wine mixture. Cook to slightly warm peaches, 2 to 3 minutes.
Remove from heat, return pork chops to pan and coat with glaze.
Seared Pork Chops with Peach Thyme Glaze
By Le Creuset
Serves
Makes 2 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 (5- to 6-ounce) pork loin chops, bone-in
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- ¼ cup finely minced shallot, (1 large)
- ½ cup dry white wine
- 2 tablespoon white balsamic vinegar
- 3 to 4 sprigs fresh thyme
- 2 firm, ripe medium peaches, diced
- 2 tablespoon peach preserves
Procedure
Heat butter and oil in Fry Pan over medium heat until butter foams, gently swirling pan.
Meanwhile, season chops on both sides with salt and black pepper.
Place chops in pan and sear 4 to 5 minutes per side until golden brown and internal temperature reaches 140°F. Remove to plate; tent with foil.
Pour off any remaining fat in pan. Add wine, vinegar, shallots and thyme sprigs.
Over medium heat deglaze pan and reduce to almost dry stirring to remove any brown bits, about 5 minutes.
Reduce heat to low, add peaches and preserves stirring to combine with wine mixture. Cook to slightly warm peaches, 2 to 3 minutes.
Remove from heat, return pork chops to pan and coat with glaze.
Meanwhile, season chops on both sides with salt and black pepper.
Place chops in pan and sear 4 to 5 minutes per side until golden brown and internal temperature reaches 140°F. Remove to plate; tent with foil.
Pour off any remaining fat in pan. Add wine, vinegar, shallots and thyme sprigs.
Over medium heat deglaze pan and reduce to almost dry stirring to remove any brown bits, about 5 minutes.
Reduce heat to low, add peaches and preserves stirring to combine with wine mixture. Cook to slightly warm peaches, 2 to 3 minutes.
Remove from heat, return pork chops to pan and coat with glaze.