Curried Peach Pork
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INGREDIENTS 8 boneless pork chops, 1/2-inch thick
1/8 cup flour
1 tablespoon oil
1 tablespoon butter
1/2 small onion, chopped
1 teaspoon mild curry powder
1/2 teaspoon ground ginger
1 cup chicken broth
1/4 teaspoon seasoned salt
1 tablespoon fresh lemon juice
1/2 cup peach juice
2 medium peaches, sliced (use canned if fresh is not available)
2 tablespoons peach jam
4 teaspoons cornstarchWash and dry pork chops. Dredge lightly in flour.
Melt butter and oil in a large sauté pan over medium-high heat and cook pork chops, undisturbed, for about 4 to 5 minutes, until nicely browned on the bottom. Turn over and cook about 4 to 5 minutes longer until nicely browned on second side. Remove from pan.
Using the same pan, lower heat to medium-low. Add diced onions, and cook, stirring occasionally until onions are soft and sweet, about 10 minutes. Add curry powder and ginger and cook 1 minute longer. Add the chicken broth, seasoned salt, lemon juice, and peach juice.
Return the pork chops to the pan, bring to a simmer, and cook, covered, for 30 minutes. Add sliced peaches and cook, uncovered, for 5 more minutes. Remove pork and peaches and place on dinner plates.
Bring sauce to a boil and add peach jam. Mix cornstarch with the cold water and stir into the sauce. Cook until sauce thickens, then cool. Pour sauce over pork and peaches, and serve.