Pork Chops with Peach Ginger Chutney Print Email

2 medium peaches (about 3/4 lb.), peeled, pitted, and chopped
One 3-inch piece fresh ginger, peeled and cut into 4 thick coins
1 large shallot, chopped
2 tsp. granulated sugar
1 large sprig fresh thyme
Kosher salt and freshly ground black pepper
3-1/4 oz. (3/4 cup) all-purpose flour
4 (3/4-inch-thick) boneless pork loin chops
1/4 cup extra-virgin olive oil

Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig. Cover and set aside.

Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour.

Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total.

Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.

Transfer the pork chops to plates, top with the chutney, and serve.

Fine Cooking (August 2010)

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