Today's recipe for Peach Week is a chutney I first had at a friend's house for dinner several years ago. It was so good I immediately asked her for the recipe and have been making it ever since. I debated including this recipe this week of peach recipes because this actually calls for frozen peaches and while that makes this a great year-round recipe, I thought maybe it would be better shared at a time when plump ripe juicy peaches weren't in our midst. But, I do love this chutney- as in, I could eat the entire potful-- love this recipe. It's so versatile-- it's sweet and tangy due to some Dijon mustard and is such a nice side with pork or chicken. I especially love it with these breaded pork chops-- the salty richness of pork goes so well with fruit dishes. And, both of these dishes are so quickly prepared, you can easily make this for a weeknight dinner.
The pork chops are dipped in Dijon mustard and then covered in browned panko bread crumbs. They are baked on a rack over a baking sheet so they get crispy on all sides. The Dijon mustard marinates into the meat and keeps it moist while adding so much zest and flavor. These are really a favorite at our house!
For the Breaded Pork Chops:
1 1/2 cups panko bread crumbs
1 tbs. vegetable oil
4 boneless pork loin chops, 6 to 8 ounces each
3 tbs. Dijon mustard
salt and pepper
1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss panko with oil. Bake, tossing once until golden brown, about 4-6 minutes. Be very careful that this doesn't burn. I would check your crumbs at 4 minutes and add more time if necessary as I've burned mine in the past. :) Transfer crumbs to a medium bowl. Reduce oven temperature to 400 degrees F.
2. Meanwhile, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4 inch thick cutlets.
3. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
4. Place a rack on a rimmed baking sheet; place pork on rack, and bake without turning, until opaque throughout, 10 to 15 minutes.
Adapted from Everyday Food
For the Peach Cherry Chutney:
*Makes 2 cups
1 tbs extra-virgin olive oil
2 tbs unsalted butter
1 medium shallot, diced
1 clove garlic, roughly chopped
3/4 tsp. kosher salt
Freshly ground black pepper
1 pound frozen peaches (about 2 1/2 cups) thawed and roughly chopped
1/4 cup brown sugar
1/3 cup dried cherries
2 tbs Dijon mustard
1/2- 1 tsp. honey
Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic, season with salt and pepper and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, honey, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve warm or at room temperature.
Adapted from FoodNetwork.com