Brandied-Peach Pork Chops


  • 4 x Bone-In Pork Loin Chops
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Unsalted Butter
  • 1/2 Cup Thinly Sliced Shallots
  • 1 tsp finely chopped thyme
  • 1/4 cup plus 1 Tbsp brandy, divided
  • 1 x 10oz Bag frozen peaches, thawed
  • 1/3 cup peach preserves

How To:

  1. Pat pork chops dry, then sprinkle on both sides with salt and pepper.
  2. Heat oil in 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through (about 5 minutes each side). Transfer to a platter and cover loosely with foil to keep warm.
  3. Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
  4. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up quickly) **This portion can be omitted, and brandy can be cooked off over time (about 8 minutes), will stirring constantly. Please note the flavor of the dish will be different**
  5. Cook brandy over medium heat, scraping bottom of skillet to loosen brown bits.
  6. When flames subside, add peaches, preserves, and 1/2 teaspoon each of salt and pepper. Cook, covered, until peaches and tender, about 3 minutes. Stir in remaining tablespoon of brandy, and any meat juices from the platter. Add salt and pepper to taste, and then spoon sauce over pork chops.