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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Pork Chops with Peach-Ginger Chutney

By Pielove, member

July 18th, 2010

This was a very timely recipe, as I had a few peaches that needed rescuing from the hordes of fruit flies.  Instead of sauteeing, I brined and grilled the pork chop using the five-spice rub from this recipe:

http://www.finecooking.com/recipes/chinese-style-spareribs.aspx?ac=fp

The peach chutney was delicious with the five-spice rubbed chops.  At the table we added a little sweet chili sauce to the chutney-- that was excellent.  A delicious recipe.

Recipe Used: Pork Chops with Peach-Ginger Chutney


posted in: Gallery, Cook the issue 2010
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