Another one-pot recipe for tea tonight! Peach and pepper pork chops a spicy compote of peaches atop one of the fantastic Duroc-Landrace pork chops.
Ingredients:
2 Fresh peaches ( you could use a can of sliced, but make sure in juice not syrup)
1 Bell pepper
3 cloves of Garlic
A couple of small Chilli
freshly ground salt and pepper to taste
Here is how to make this recipe:
Brown off the pork chops in the tagine base or a small frying pan and transfer to an ovenproof casserole dish. Mash one peach and slice the other. Cut the bell pepper into small squares or slices if you like them larger. Crush the garlic cloves and finely dice the chillis. Put all of these over the pork chops and cover with water up to the height of chops. Place the top or lid on and pop in the oven at Gas mark 6 or 200⁰ C / 400 ⁰F for 45 minutes or until the chops are thoroughly cooked. Remove the chops from the tagine/ casserole dish. Place the dish on the hob and reduce until you have a thick sauce. Plate up the chops, cover them with the sauce and serve.
We had this with some cabbage and a generous knob of butter. You may go for some mashed potatoes or sweet potatoes. Swedes or parsnip would also marry well with these peach and pepper pork chops.
