Peach- Pork Chops, Seasoned Sliced Potatoes & Steamed Asparagus

When I worked as a nanny, I was in charge of cooking and planning meals. The family that I worked for had a bunch of cooking light magazines and I fell in love with some recipes. One such recipe was always a hit; with their family and with my family. It was the Pork chops with Bourbon- Peach Sauce. This recipe requires bourbon to tie all the flavors together. When I went yeast-free, I had to live without this recipe until I discovered a way to modify it. Here is the original cooking light recipe. I doubled the original recipe and since I can never find the 1/4" thick pork chops, I altered the cooking technique. This would be great for company, but I would have had to double the potato recipe. Good thing, tonight was just for us. :)

Inexpensive Gluten & Yeast Free Chicken Broth

Peach- Pork Chops
8 Boneless pork chops (I can only find 1/2" thick ones)
1 1/2 Teaspoons of salt
3/4 Teaspoon of black pepper (I prefer the coarse ground pepper)
Cooking spray
1 Small white onion (chopped)
5 Cloves of garlic (minced)
2 1/4 Cups frozen sliced peaches (1 Dole Package)
2 Cups Gluten-free, Yeast-free chicken broth (Kitchen Basics)
3 Tablespoons of brown sugar
1 Teaspoon of thyme
2 Tablespoons of vanilla extract, Alcohol-free (Trader Joe's)
4 Teaspoons of butter

First spray a large skillet with cooking spray. Heat the pan to medium-high heat. Pre-heat the oven to 375 degrees. Also spray a large glass turkey pan with cooking spray. Then salt and pepper 4 of the pork chops on one side. Throw them in the pan and salt and pepper the other. Brown both sides, I think it took about 5 minutes each side. (They were not cooked all the way through.) Then put them into the glass pan. Repeat this with the remaining pork chops. Make sure to add the cooking spray again.
Next prepare the sauce:
In the same skillet, add the chopped onion and minced garlic. If there is not enough oil from the pork chops to saute the onion and garlic add olive oil. Saute until brown. Add the chicken broth, brown sugar and thyme. Cook about three minutes. Then add the vanilla, butter and peaches to the pan. Allow the butter to melt. Then pour peach sauce over the pork chops in the glass dish. Cover with aluminum foil and bake for about 10 minutes or the pork is cooked all the way through.

Pork chops

Peach sauce simmering

The pork chops are hiding under the peach sauce

The peaches compliment the pork so perfectly in flavor. The texture of the soft peaches goes great with the firm pork. I love the sweetness with the peppery-pork. The chicken broth makes a wonderful sauce.

Seasoned Sliced Potatoes
4-5 medium red potatoes (washed)

Cooking spray
2-3 Tablespoons of olive oil
1/2 Teaspoon of parsley
1/4 Teaspoon of garlic powder
1/2 Teaspoon of oregano
1/4 Teaspoon of pure ground black pepper

First pre-heat the oven to 450 degrees. Then spray an oven-safe and micro-wave safe container with cooking spray. (I used a 13"x 5" Pyrex pan.) Slice the potatoes into thin slices and layer inside the dish. To speed up the cooking time, I micro-waved the potatoes for about 2 minutes to soften them. Then add olive oil, and the seasonings and mixed throughly. Cover dish with aluminum foil and put inside the pre-heated oven. Cook about 20-25 minutes.

The potatoes are almost as soft as mashed potatoes and more flavorful. I couldn't get enough of them. Luckily I made enough for tomorrow too!

Seasoned and creamy potatoes

Steamed Asparagus
Fresh asparagus (washed with the ends snapped off)
Water
*Need a steamer!

Add water to a pot large enough to hold the asparagus. Add steamer and then the asparagus. Cover with lid and heat on high until the asparagus is cooked to your desired texture. My significant loves his soft enough that it does not really stand up to a fork anymore. I like mine a little firmer.

The Complete Meal

The whole meal was delicious. It's one that smells awesome too!