Pork Chops With Peach Sauce

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup peach jam
  • 2 tablespoons ketchup
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 12 ounces green beans, trimmed
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups instant flour, such as Wondra
  • 1 teaspoon baking powder
  • 1 large egg white
  • Vegetable oil, for frying
  • 4 1/4 -inch-thick boneless pork loin chops (about 1 pound), trimmed
Directions

Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover.

Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes.

Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer.

Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.

Per serving: Calories 553; Fat 26 g (Saturated 7 g); Cholesterol 77 mg; Sodium 336 mg; Carbohydrate 51 g; Fiber 3 g; Protein 31 g

Photograph by Christopher Testani


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    This recipe is featured in:

    5 Weeknight Dinners: Spring