Adapted from Fine Cooking
2 medium peaches (about 3/4 lb.), peeled, pitted and chopped
1 (3 inch) piece of ginger, peeled and cut into three thick cones
1 large shallot, chopped
2 teaspoon granulated sugar
1/4 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
4 boneless pork loin chops (thickness is your choice)
1/4 cup extra virgin olive oil
Combine the peaches, ginger, shallot, sugar, thyme and a pinch of salt and pepper and 1 Tablespoon of 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. Cover and set aside.
Meanwhile, combine the flour, 1 teaspoon of salt and 1/4 teaspoon 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 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 (time will vary depending on the thickness of your chops).
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.
- Recipe courtesy of Cathy Pollak at NoblePig.com