Pork Chops With Peach Ginger Chutney

Pork Chops with Peach Ginger Chutney is a delicious and flavorful dish that combines the savory taste of pork chops with the sweet and tangy flavors of fresh peaches and ginger. The chutney is made by simmering chopped peaches, ginger, shallots, sugar, and thyme until the peaches release their juices and become soft and tender. The result is a delightful mixture that complements the juicy pork chops perfectly. The pork chops are coated in a seasoned flour mixture and cooked until golden brown and cooked through. The chutney is then mashed to a slightly chunky consistency and spooned over the pork chops, adding a burst of fruity and spicy flavors to each bite. This dish is a wonderful combination of savory and sweet, making it a delightful meal for any occasion.

SERVES: 4

INGREDIENTS:

• 2 medium peaches (about 3/4 lb.), peeled, pitted, and chopped
• 1 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
• 3/4 cup unbleached all-purpose flour
• 4 3/4-inch-thick boneless pork loin chops
• 1/4 cup extra-virgin olive oil

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.
5. Transfer the pork chops to plates, top with the chutney, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 450 CALORIES | 20G PROTEIN | 17G CARB | 34G TOTALFAT | 9G SAT FAT |
  18G MONOFAT | 3.5G POLY FAT | 70MG CHOL | 450MG SODIUM | 1G FIBER

NOTE:

• A serrated peeler makes quick work of peeling peaches. If you don’t have one, blanch the peaches in boiling water for about 30 seconds and the skins should come off easily.

MORE ABOUT GINGER: 

• Ginger’s aroma, texture, and flavor varies depending upon the timing of its harvest. Early-harvest or young ginger (harvested after 6 months) is tender and sweet, while older, more mature ginger (harvested between 10 and 12 months) is more fibrous and spicy. Mature ginger is usually all that’s available in American supermarkets, but young ginger can often be found in Asian markets. It’s easily identified by its thin, papery skin, which can be left on, and pink-tinged tips. Look for ginger with skin (the thinner the better) that’s smooth, unblemished, and almost translucent. When you break off the piece you want, the interior should be firm, crisp, and not overly fibrous (making it easier to slice). It should have afresh, spicy fragrance.