I've been inspired to try some new recipes this month (you know, being festive and all) and I came across this recipe which was originally published for pork tenderloin. I thought Justin bought tenderloin at the store, but I pulled it out of the freezer and found pork chops, so I made the recipe exactly the same way as it called for tenderloin and it worked out really well. As you know by now, I like to post recipes on here that I've "vetted" based on three criteria: Easy to make (and easy-to-find ingredients), delicious + healthy, and presents well. This is a dish that would be great to make on Christmas Eve or New Year's if you're looking to make an impressive spread with little effort.
A note about the ingredients. I didn't have bourbon on hand so I subbed whisky. Also, I didn't need the chicken broth at the end...my pork chops were saucey enough in the dish when they came out. But I left that instruction in in case you need it. Enjoy!
Peach-Mustard Glazed Pork Chops (Adapted, Southern Living)
Ingredients
- 3-4 pork chops
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large shallot, minced
- 1/2 cup peach preserves
- 1/3 cup bourbon
- 2 tablespoons country-style Dijon mustard
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup reduced-sodium chicken broth
Preparation
- Preheat oven to 400°. Sprinkle pork chops with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
- Melt butter in a small skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over chops.
- Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 150°. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes.
- Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with pork chops.
As they say, it's the most wonderful time of the year! I think many of us would agree, some of the best rituals during the holiday season are the parties and the food! We Southerners love a good reason to eat, drink, and be merry, and a good tacky sweater party never hurts either.
So along with this revelry comes the recipe swapping, and pulling out those old family recipes. My recipe folder holds many gems I've gotten from friends, and I have to say, it warms a girl's heart to know that her recipes are loved by others and used to spread comfort and joy outside her circle. In fact, today I happily sent a quick text to a friend of mine to let her know I was making one of her recipes for Christmas gifts. Building our own collection of "tried and trues" is a treasure in Southern homes, and quite possibly, one of those items I would take with me if I had to leave the house with only a few items. Especially being far from home, I love opening my recipe folder and finding my girlfriend's recipe for apple crisp in her handwriting, or my grandmother's recipe for chicken casserole.
I am blessed to come from a family of excellent cooks, and years ago, my great-uncle published a family cookbook based on favorite recipes we all submitted. All the infamous family favorites are in there, and it has become a wonderful keepsake particularly now that some of these family members are no longer with us. We can still have a taste of home, years and miles later.
I am also lucky (yes, lucky!) to have two mothers-in-law... my husband's mother and his step-mother. Both Southern girls, they know how to be fantastic hostesses. I asked Justin's mother once how she always seems to have a delicious spread readily available for guests, and she told me that it was a skill she learned growing up, when her father was a Congressman. In the political circle, you just never knew who would drop by the house, so one must always be prepared. It's something I'm working on, not that I have high-profile guests, but I do have dearly loved friends and I always want to have some homemade happiness on hand for them... nothing says "welcome" more than that!
So, my goal is to share some recipes with you over the next week that are perfect for holiday entertaining and that you can keep on hand for "just in case." Below is the gifty recipe I made today that I got from my friend several years ago after a party at her home. Nothing complicated, just a quick snack item that also goes great on salads. Today I made this Spicy Glazed Pecans recipe with mixed nuts, so feel free to use your favorite variety. Place in a vellum bag and tie with a festive ribbon for a delicious gifted snack. Enjoy!
Spicy-Glazed Pecans
- 1/4 c. sugar
- 1 c. warm water
- 2 tsp. sugar
- 1 tsp. chili powder
- Pour 1/4 cup sugar into warm water to dissolve. Add pecans to sugar water and let set for 10 mins. Drain.
- Put remaining sugar and chili powder in a Ziploc bag and toss to coat.
- Place pecans on foil-lined cookie sheet and bake for 10 mins at 350.
