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Ingredientes
- 1 x onion diced
- 2 Tbsp. vegetable oil
- 2 tsp balsamic vinegar plus
- 1 Tbsp. balsamic vinegar
- 2 tsp curry pwdr Brandied Peaches (see recipe), liquid removed, syrup reserved
- 1 tsp chopped fresh parsley leaves
- 1 tsp coarse salt
- 1 tsp freshly-grnd black pepper
- 4 x pork chops 1" thick
Direcciones
- In a small skillet cook onion in 1 Tbsp. oil over moderately-low heat, stirring, till softened and stir in 1 tsp. vinegar and 1/4 tsp. curry pwdr. Transfer mix to a small bowl and stir in peaches and parsley.
- Pat pork chops dry. In a small dish stir together remaining 3/4 tsp. curry pwdr, salt, and pepper and sprinkle mix on both sides of pork chops, rubbing it in.
- In a 9-inch heavy non-stick skillet heat remaining 1/2 Tbsp. oil over moderately-high heat till warm but not smoking and brown pork chops about 3 min on each side.
- Pour off any excess fat and reduce heat to moderately low. Add in reserved syrup and remaining tsp. vinegar and simmer, covered, 10 min, or possibly till meat is just cooked through.
- Transfer pork chops to plates and keep hot. Boil pan juices till thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 513 | |
| Calories from Fat 396 | 77% |
| Total Fat 44.25g | 55% |
| Saturated Fat 12.46g | 50% |
| Trans Fat 0.35g | |
| Cholesterol 81mg | 27% |
| Sodium 2684mg | 112% |
| Potassium 582mg | 17% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.36g | 2% |
| Protein 16.13g | 26% |
