Pork Chops with Peach-Ginger Chutney

Pork Chops with Peach-Ginger Chutney
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • 4 (¾-inch-thick) boneless pork loin chops
  • 3-¼ oz. (¾ cup) all-purpose flour
  • 2 tsp. granulated sugar
  • 1 large sprig fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, chopped
  • + 2 more ingredients
    • One 3-inch piece fresh ginger, peeled and cut into 4 thick coins
    • 2 medium peaches (about ¾ lb.), peeled, pitted, and chopped

Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, abo...

View full recipe at Fine Cooking


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