Wednesday, July 28, 2010

Sweet and Savory Pork Chops in Nectarine Sauce

You might not think of putting pork and nectarine together but they totally work. We're big fans of sweet and savory at our house and this was the perfect combination. I used lemonade as the base of the sauce here but any type citrucy juice would work. The sauce reduces down into a thick glaze that's PERFECT on top of the chops! I served them over our favorite Cheese Grits that soaked up all the yummy sauce. A perfect dinner to get us through Hump Day!


1 Tbsp vegetable oil
2 boneless pork chops (1/2-inch thick)
1/4 c onions, diced
1 nectarine, sliced
1/2 c lemonade
1 Tbsp Dijon mustard
1 Tbsp butter


1. Heat the oil in a Dutch oven over med-high heat. Season pork chops with salt and pepper, and add to the pan. Brown each side for 3-4 minutes. Remove from pan and reserve.

2. Add the onions and nectarine to the pan. Sauté until onions are soft, 4 minutes. Stir in juice and scrape up brown bits. Stir in mustard and bring mixture to a simmer. Reduce the heat to low and add back the chops. Simmer for 5 minutes, or until the pork reaches the desired doneness. Remove chops to serving platter.

3. Turn heat up to high and let boil until sauce thickens, 3-4 minutes. Stir in butter and serve over chops.

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