Saturday, July 26, 2014

Succulent Rosemary Pork Chops with Brandied Peach Sauce

I still cannot apply photos from my laptop.
However, I was able to add photos to blogger from my cell phone... go figure.
A real hubby pleaser
He fell in love with these, my son did too but without the fruit topping.
These chops have such wonderful flavors that blend together perfectly.
2 Tablespoons Extra-Virgin Olive Oil
4 Bone-in Pork Loin Chops
4 teaspoons Worcestershire Sauce, 1 tsp per chop
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1/8 teaspoon Ground Red (Cayenne) Pepper
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Poultry Seasoning
4 Sprigs Fresh Rosemary
1 Bulb Roasted Garlic, Sliced and divided
1/2 Tablespoon Olive Oil
2 Shallots, peeled, julienned and sautéed
1 teaspoon Cognac
1 Tablespoon Unsalted Sweet Cream Butter
1/2 to 3/4 cup Low-Sodium Chicken Broth
15 ounce can Peaches in Light Syrup, drained
3 Tablespoons Orange Preservers
1 teaspoon Freshly Squeezed Naval Orange Juice
Orange Peel
14 to 16 pieces Freshly Shaved Ginger
2 Roasted Cloves Garlic
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Cinnamon
1 Tablespoon Cognac

Preheat oven to 375° F.
Using a vegetable peeler I shaved off about 14 to 16 strips of ginger.
Rub the pork chops with Worcestershire sauce on both sides.
Season each chop with salt, black pepper, cayenne pepper, garlic powder, onion powder, and poultry seasoning.
As soon as it starts to lightly smoke, it's hot enough to sear!
Heat a cast iron skillet over medium-high heat
Add olive oil
Searing happens quickly, so watch closely. 
Place chops in skillet, Sear for 30 seconds to 1 minute per side.
I seared one at a time.
Transfer chops to a plate, cover to keep warm, set aside.
In a sauté pan over medium heat
Add olive oil, once oil is hot
 Add shallots, sauté until caramelized.
Add a splash of cognac.

In the same skillet the chops were seared in, melt butter.
Oh just look at all that flavor waiting to be made into something

Add chicken broth, soy sauce, preserves, ginger, peach slices, orange peel, cloves and cinnamon.

Simmer about 15 minutes.
Remove from burner, add a tablespoon of cognac to finish the sauce.
Season with salt and pepper to taste.

If you prefer a thicker sauce, add cornstarch and simmer until desired thickness is achieved.

Place fresh rosemary and at least 1 large clove of roasted garlic on each chop

I added peaches straight from can as well for depth of color and texture.
Equally cover each chop with peach slices and sautéed shallots
Spoon sauce over each chop
Bake uncovered for about 16 to 18 minutes or until the internal temperature of 160 F.
Be careful not to over bake or the chop will be tough.
Transfer chops to a platter, cover with foil and allow to rest for 5 minutes.
Serve pork chops with a drizzle of cognac peach sauce on top.
Succulent!  Just look at that moisture *&* So tender. 
I served the chops with a side of Roasted Rosemary Sweet Potatoes.
Hubby said they were excellent!
I served this on a very pretty pink depression glass platter
But a drizzle of the branded peach sauce took them over the top.
Bon Appetite

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Aim ♥
        Have The Best Day Ever!