Pork Chops with Amber Peach Chutney

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I realized that it has been awhile since I last posted. Life has been really hectic and I havn’t had a chance to cook too much beyond fast and simple things. But a little while ago, I had some peaches and decided to make pork chops with what I guess would be my take on a peach chutney. It uses beer, which is always a good thing, but it comes out more like a sauce I guess than an actual chutney. Either way, whatever you want to call it, it was pretty good.

Ingredients

  • Pork Chop (thick cut)
  • 2 yellow peaches, pitted, cut into slices
  • 6 oz amber ale
  • 1/4 tbsp butter
  • Kosher salt and pepper
  • Juice of 1/2 lemon
  • 1/2 yellow onion
  • spinach

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Directions

  • Salt and pepper the pork chops
  • Fry the chops in a skillet over medium heat, then transfer to a plate and tent with foil
  • In the same skillet, cook the peach slices until soft and slightly reduced over low-medium heat
  • Add the 6oz of beer and the lemon juice
  • Cook until the beer reduces and the alcohol is gone
  • Add the pork juice that has collected on the plate and stir in the butter
  • At the same time grill the onions until clear and slightly¬†wilt the spinach
  • Plate¬†the pork chop over the spinach and top with amber peach sauce/chutney
  • Eat and eat some more

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