Cooking at sea and cooking at home often share the same priorities – fresh, fast and flavorful. This is a great dish to use fresh summer peaches and apricots and make your meal preparation easier without sacrificing flavor thanks to bottled sweet chili sauce. Recently, I discovered Grama’s Sauce from Taste Nirvana and it is yummy, however, any bottled sweet chili sauce will work.
6 – 8 boneless pork chops, thick cut
Wondra/kosher salt/black pepper to season/coat pork
T unsalted butter + T of EVOO for searing pork
3 peaches, sliced in wedges, pitted, skin on
5 apricots, same as peaches
2 large shallots, sliced into thin rings
T fresh chopped Italian parsley
1 bottle of sweet chili sauce
Lightly coat chops with Wondra and salt and pepper and heat butter and EVOO in pan until very hot but not smoking. Pan sear each side of pork until lightly brown, about 2-3 minutes per side. Lay seared chops in a baking pan, such as a 9 x 12 pyrex dish. Combine fruit, shallots, parsley and whole bottle of chili sauce. Pour mixture over chops and bake, uncovered for about 15 minutes at 375 degrees until pork is done to a medium temperature.
Serve with a basmati and wild rice blend and a nice green veggie. Try a nice, crisp rose wine with this meal and you will be very happy!
