Bourbon-Glazed Pork Chops and Peaches
I'm the first to admit that generally speaking, I'm not a big fan of pork chops. The meat just always seems a little tough to me, and I lost interest in it many years ago. There is one recipe that I love that I make every now and again, but it's nothing that I'm going to get a craving for any time soon. But then I happened upon a recipe for Bourbon-Glazed Pork Chops and Peaches. It comes from a Fresh & Easy magazine (one of those special $10 issues) from Cooking Light, and it was the picture that totally did me in. The charred little bits on the seemingly juicy pork chop. The fresh ripe peaches with their very own grill marks. It was enough to make a girl swoon. Even if it did involve the dreaded pork chop!In a dish that comes together amazingly fast, you'll keep the kitchen mess at a minimum at your presence at the dinner table at a maximum. I think, all told, it took me a grand total of about 20 minutes to get this recipe on the table, from start to finish. And the reward? Juicy tender bites and fruit that celebrates the season. Fire up the grill!
See the recipe for Bourbon-Glazed Pork Chops and Peaches here.
Looks like a bad link for the recipe.
I felt much like you did about pork chops, but am regaining interest. Bought a bunch on special this week and tried two recipes, both of which I’d make again.
First I tried the Hoisin Pork and Boston Lettuce Wraps. It had only 5-ingredients, and aside from searing the pork, it was virtually no-cook. My husband and I loved them. Last night I made the Vietnamese Spiced Pork Chops with rice. Those had a nice smoky-spicy flavor, and they were very easy, but I’d make the lettuce wraps first.
The link’s all better now! Mmm… Bourbon.
Kim – thanks for the recommendations on those two pork recipes – going on my list! Love lettuce wraps, so definitely starting with those!