Pork Chops With Peach Sauce
Fry juicy, boneless and breaded pork loin chops until crispy and golden brown, and use peach jam to make a super-easy, sweet sauce to go along with them. Dovetailing Tip: Cook four additional pork chops to be used on day 5 in Katsu Sando.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 329
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 329
1/3 cup peach jam
2 tablespoons ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons cold unsalted butter, cut into small pieces
12 ounces green beans, trimmed
Kosher salt and freshly ground pepper
1 1/2 cups instant flour, such as Wondra
1 teaspoon baking powder
1 large egg white
vegetable oil, for frying
4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed
Directions:
Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
