Nectarine pork chops are just dandy when glazed with peach brandy

October 21, 1992|By Rita Calvert | Rita Calvert,Contributing Writer

Fruits are a perfect way to showcase savory pork chops. Unpeeled nectarines or peaches in a creamy spiked sauce crown boneless pork chops in a dish that takes little effort to prepare. When nectarines are unavailable, frozen (thawed) peaches may be substituted without sacrificing too much flavor and the frozen peaches have already been peeled. (Fresh nectarines, as compared to fresh peaches, don't have the thicker fuzzy skin that requires extra time to peel.)

First, put some water on to boil for the noodles and prepare the broccoli to steam on top of the stove or in your microwave, if you prefer, and then begin preparation of the entree. The cantaloupe can be cut into wedges and seeded in advance and topped with peeled and sliced kiwis. A squeeze of fresh lime can enhance the freshness.

Items you should have in your pantry are: olive oil, chicken broth, peach brandy, sour cream, cornstarch, salt and pepper.

Your 10-item-or-less shopping list:

1 1/2 pounds of center cut boneless pork chops

2 medium size leeks

3 nectarines (or 1 pound bag frozen peaches)

1 bunch broccoli

1 cantaloupe

two kiwis

wide egg noodles

Nectarine pork chops with peach brandy Serves 4.

1 1/2 pounds center cut boneless pork chops, 1/2 - 3/4 inches thick

1 tablespoon olive oil

2 leeks, stem and green part removed, sliced in half lengthwise, then sliced 1/4 inches crosswise

3/4 cup chicken broth, mixed with 1 tablespoon cornstarch

1/4 cup peach brandy

1/3 cup sour cream

3 nectarines, halved, pit removed and cut into 3/8 inch slices (or 1 pound bag frozen peaches, thawed and blotted dry)

Wash leeks thoroughly and dry. Salt pork chops. Heat olive oil in a medium-large skillet until very hot. Add pork chops and sear 3 minutes per side. Remove and set aside. Lower heat to medium high, add leeks and saute 2 minutes. Add chicken broth with cornstarch, peach brandy and sour cream while stirring constantly. When slightly thickened, return pork chops to skillet, add nectarines and toss all a bit to coat. Continue to cook over medium heat for 6-8 minutes or until pork is firm to the touch but pink inside. Serve with sauce and nectarines or peaches spooned over the top.

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