Yesterday started off with a trip to the country to get meat, milk, and eggs. We picked up our pork at the local butcher first. Through the kindness and generosity of our friends to raise a pig for us on their farm, we now have a year's worth of fresh pork. The next stops were for fresh milk and eggs. Three stops for delicious homegrown food, and not a grocery store in site. With a full supply of pork, we had to have some for dinner. And good timing too, since my dear sister Rebekah requested just last week a recipe for pork chops. Here is a delicious recipe for Dijon peach pork chops that can easily be adapted for a simple meat and gravy recipe.
Dijon Peach Pork Chops
4 pork chops
1 15-oz. can sliced peaches, undrained
¼ c. packed brown sugar
¼ c. Dijon mustard
1/8 t. ground cloves
1. In a large skillet, place the pork chops and brown on both sides over medium heat, approximately 5 minutes each side.
2. Add 1 cup of water to the pan, and continue to cook. After the water has almost cooked off, about 10 minutes, add another cup of water and continue to cook. Repeat this process over a 1 to 1 ½ hour period of time. The longer you cook the chops, the more tender they will be.
3. When the chops have finished cooking, remove to a separate plate and cover to keep warm. Be sure to leave a little bit of water and the drippings in the pan. At this point, you can add a mixture of flour and water and make gravy or continue with the next step to make the Dijon peach sauce.
4. To make the Dijon peach sauce, add the peaches, including juices, brown sugar, Dijon mustard and cloves to the pan. Slowly bring the mixture to a boil, making sure to scrape the bottom of the pan to remove all of the brown bits. Reduce the heat, and simmer 10 minutes to thicken the sauce. Add the pork chops back to the pan and turn to coat with the sauce.
5. Serve the pork chops with a spoonful of sauce, be sure to include some peach slices.