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Spicy Peach-Glazed Pork Chops
I didn't have peach preserves, but I had a peach - so, I peeled and diced it and added a half-teaspoon of honey. I also used fresh ginger instead of dried ground (about a tablespoon, minced) and a whole teaspoon of chile paste. It also didn't take as long to cook all the way through - maybe if the chops were really thick you'd need 8 minutes per side, but not for regular ones! I served it with cajun-spiced rice pilaf, and the remainder of the bottle of wine.
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Reviewed On:
Jun. 21, 2004
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