Everyone knows that pork chops go with applesauce. Well, we happen to love the combination with peaches equally well, especially when they both get drunk and party with a little bourbon! Try this recipe in July or August when the peaches are at their peak and plentiful. You can make the chutney on its own, reducing it further until it cooks down and becomes like a jam. It will keep for a few days, and can be served hot, cold or at room temperature over meats or grilled vegetables. Our kitchen elves are sometimes guilty of eating it by itself!
4 center cut pork chops, bone-in, about 1–inch thick
Salt and black pepper, to taste
½ teaspoon paprika
For the chutney:
4 ripe peaches
1 medium onion, finely minced
¼ cup raisins
1½ cups scallions, chopped
½ cup orange or pineapple juice
2 tablespoons red wine vinegar
1 dash nutmeg
4 tablespoons bourbon whiskey
9×13 glass baking dish
Preheat the oven to 400° F.
Season the pork chops on both sides with salt, pepper and paprika. Place them in a 9×13-inch glass baking dish and set aside.
Prepare the chutney:
Fill a medium pot with water and bring to a boil. Score a small “x” in the bottom of each peach and place them in the boiling water for about 10 seconds. Remove the peaches and peel the loosened skin with a paring knife. Remove the pits, chop three of the peaches, and slice the fourth.
Combine the onions, raisins, all but 1 tablespoon of the scallions (reserve the rest for garnish), the fruit juice and vinegar in a medium pan and bring to a boil. Lower the heat and stir occasionally for another 5 minutes. Add the chopped peaches (reserve the sliced peaches for later), and continue to cook another 5 minutes.
[Chef’s Note: Chutney is a savory fruit jam which is cooked with vinegar, fruit juice and seasonings. Usually, chutneys should have a jam-like consistency and should be nearly dry. We do not cook this as long or as dry, because we use the liquid to braise the pork chops, and the fruit will continue to cook down.]
Top the pork chops with the chutney and spoon the bourbon over the top. Bake in the preheated oven for 30 minutes, turning and basting occasionally. After 30 minutes, top with the remaining peach slices, sprinkle with the nutmeg and return to the oven for an additional 15-20 minutes or until the pork is tender and shows no trace of pink near the bone.
Remove the pork chops from the pan, place on serving dishes and spoon the chutney over the top. Spoon any extra juices over the pork and place the peach slices over the top. Garnish with remaining scallions. We suggest serving this dish with wild rice or orzo pasta.
Recipe and photo by Mark Tafoya