I didn't have peach preserves on hand, so I diced two peaches and added about 1/4 c honey to use in place of the preserves. I also sprinkled my sauce with about 1 teaspoon of garlic powder. In addition, I used coconut oil instead of vegetable oil (for health purposes). I took the chops out at the end, but I left the sauce in the pan and kicked the heat up. I reduced the sauce for about 5 minutes, until it was a syrupy consistency, & it turned out beautifully! I served with red peppers, carrots & onions in quinoa made from a thai-chicken broth - yummy!
Ginah1's comment about reducing the time for butterfly chops is definitely necessary! 8 mins per side would leave you with tough chops - I say 4 mins per side after the initial searing should be about right!
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I didn't have peach preserves on hand, so I diced two peaches and added about 1/4 c honey to...