I'll fully admit I am blogging this recipe not only because it is delicious and passed along to me by my mother-in-law, but because I am desperate to distract myself from Hurricane Irene currently heading toward us!
We live on the Eastern Shore of Maryland, so we aren't in as bad of shape potentially as some of our southern neighbors, but right now they're still calling it a category 2 hurricane when it smacks right into the Delmarva Peninsula (where we live). Why aren't we evacuating? Well...my husband is in the medical field and unfortunately that doesn't always lend itself to flexible scheduling. Looks like we'll most likely be riding this storm out at home. For those of you worried about our safety, don't be too concerned. We don't live right on the beach and are about 30 miles inland. Mandatory evacuations for our area aren't happening - just suggested evacuations. We have water and batteries and candles, not to mention a ton of bread and peanut butter so we'll be just fine!
Can you tell I'm working really hard not to be freaked out right now? So in a further effort to calm myself down - I'm cooking...and plan on baking like crazy tomorrow so we'll have a ton of tasty treats to last through the hurricane, not to mention a way to keep my hands busy until we inevitably lose electricity.
Without too much further ado, here's the recipe. My mother-in-law made this back when we were living with them and I swear the sauce is so yummy I could drink it. I am a firm believer that a great sauce can completely upgrade and change the profile of a dish. This recipe calls for condensed soup, which I don't usually use, but it really gives such a velvety texture and creamy flavor to the sauce - you have to try it!
Pork with Peaches & Toasted Pecan Sauce
- 1 tbsp. olive oil
- 3 bone-in pork chops (original recipe calls for 3/4 inch slices of tenderloin)
- 2 cloves of garlic (minced)
- 2 green onions (sliced thinly)
- 1 can of condensed Golden Mushroom soup
- 15 oz. sliced peaches in juice
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. honey
- 1/4 cup pecan halves (toasted)
1. Heat oil in a large skillet over medium-high heat. Salt and pepper pork on both sides before adding to the pan. Sear the pork chops until browned on both sides, then remove from skillet.
2. Add garlic to the skillet and cook for about a minute. Stir in soup, juice from the peaches, soy sauce and honey. Heat to a boil and cook for about 5 minutes until it is slightly reduced. Sprinkle in the green onions and stir gently to combine.
3. Add sliced peaches to the sauce, then return the pork chops to the pan. Reduce heat to medium-low and cook until pork is cooked through (145-155 degrees internally) and stir in pecans to finish the sauce. Serve up the pork over rice to sop up all that amazing sauce!
Take that Hurricane Irene - I'm not scared, I'm cookin' up some seriously tasty pork!