Peach and Bourbon-Basted Pork Chops |
| |
|
| 3 tablespoons yellow or brown mustard seeds |
1/3 cup fresh lemon juice |
| 1 cup Dickey Farms peach preserves or jam |
1/2 cup mayonnaise |
| 1/3 cup Dijon mustard |
1/4 cup bourbon |
| 2 shallots, finely chopped |
1/2 cup dried bread crumbs |
| 1 tablespoons snipped fresh rosemary |
Salt and ground pepper to taste |
| 6 loin pork chops, each 6 ounces about ¾ inch thick |
|
| |
|
Preheat an oven to 400 degrees. Lightly butter a large baking dish.
In a bowl, combine the mustard seeds and lemon juice. Let stand for 30 minutes. Add the peach preserves, mayonnaise, mustard, bourbon, shallots, rosemary, salt and pepper. Spread about one-third of the glaze on the bottom of the prepared baking dish. Arrange the pork chops on top of the glaze. Using a basting brush, evenly spread the remaining glaze over the chops. Sprinkle with the bread crumbs. Bake until just a hint of pink remains in the pork chops, about 35 minutes. Transfer to warmed individual plates and serve immediately. |
| |
|
| Yields 6 servings |
