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Peachy Pork Chops
Peachy Pork Chops

Before you jump to Peachy Pork Chops recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

In general, people have been taught to believe that “comfort” foods are not good for the body and should be avoided. At times, if the comfort food is candy or another junk food, this is true. Soemtimes, comfort foods can be utterly nourishing and good for us to eat. Some foods really do raise your mood when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try some of these.

Eggs, believe it or not, can be really wonderful at beating back depression. Just see to it that you do not throw out the yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, the egg yolks particularly, are loaded with B vitamins. B vitamins can genuinely help you boost your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–work better. Try consuming a couple of eggs to cheer up!

So you see, you don’t need junk food or foods that are bad for you just so to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to peachy pork chops recipe. You can have peachy pork chops using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Peachy Pork Chops:
  1. You need 2 pork chops
  2. You need 4 cloves garlic
  3. Prepare 2 sprig fresh rosemary
  4. You need 1 tin peach halves in juice
  5. Use 50 ml bourbon
Steps to make Peachy Pork Chops:
  1. Preheat the grill to high.
  2. Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling.
  3. Season the chops with sea salt, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan. Place on a high heat for 3-4 minutes, or until golden and the fat has rendered out, using tongs to ensure they're in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
  4. Meanwhile, peel and finely slice the garlic. Strip the fresh rosemary leaves off the sprigs. Remove the chops onto a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan.
  5. Stir regularly until golden, then return the chop to the pan, add the bourbon and carefully set fire to it with a match. Once the flames begin to subside, dish up with the crispy crackling.

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