When fresh summer peaches are in abundance, use them in this quick dinner to lend a sweet-spicy note to juicy pork chops. A serrated peeler makes quick work of peeling peaches, but if you don’t have one, blanch the peaches in boiling water for about 30 seconds to loosen the skins.
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Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour.
Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total.
Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.
Transfer the pork chops to plates, top with the chutney, and serve.
Serve with Saffron Rice Pilaf with Red Pepper & Toasted Almonds, or even easier, with a simple side of couscous with fresh mint. Finish the meal with Caramelized Plums over ice cream.
This was excellent!
I loved this dish. I did add twice as much ginger which made the chutney ever so spicy. Our guests were enthralled with it and asked for the recipe. I served it with sag paneer.
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