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Tuesday, July 26, 2011

Peach Week: Baked Breaded Pork Chops with Peach Cherry Chutney


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:


Ingredients:
*Serves 4
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

Instructions:
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
Ingredients:
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

Instructions:
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



4 comments:

  1. Both the pork chops and the chutney look delicious, Ryan. The cherries sound so good with the peaches.

    ReplyDelete
  2. Both recipes sound delicious! I even have some frozen peaches that I "put up" a few weeks ago from fresh.

    Best,
    Bonnie

    ReplyDelete
  3. I would've never have thought to serve peach chutney with breaded pork chops. Sounds and looks tasty!

    ReplyDelete
  4. This looks REALLY good! I've never eat breaded pork with peach chutney. That sounds like a brilliant idea. It has cherry in it, and it's even better! Looks delicious!

    ReplyDelete

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