This is another easy recipe from Cook Like a Cavewoman that has become a regular in our dinner rotation, and I have taken the liberty of making a few tweaks to make it my own. The recipe calls for chopped peaches as a garnish, but I like to toss in some radicchio, black sesame seeds, sesame oil, rice wine vinegar, and a little salt and pepper to make a fantastic peach slaw.
Her recipe doesn’t call for this, but you may want to brine the pork ahead of time because it helps keep the chops from drying out. This is especially helpful if you intend on having leftovers. The meat will be just as juicy and tender as it was the night before!
- 4 Cups – Filtered Water – divided in half
- 1/4 Cup – Coarse Salt (the davis is great)
- 4 cloves of garlic peeled and smashed with the back of a knife
- 1 bay leaf
bring 2 cups of water to a boil then add salt, garlic and bay leaf. Stir until salt is dissolved. Remove from heat add remaining 2 cups of cool water. Let brine come to room temperature. About 3 hours before cooking time put pork in brine and refrigerate.
I served this dish with sweet potatoes that I cubed up, then tossed in a little salt, pepper, cinnamon, and olive oil. Throw those in the oven for about 30 minutes, stirring at half time. The leftover pork and potatoes made the perfect breakfast when paired with a couple of scrambled eggs.
Get the recipe here: Peach & Ginger Glazed Pork Chops
We wanted this dish for dinner last night but peaches are out of season. I decided to experiment. I found some beautiful organic red pears at my local grocer, and they were an amazing substitute!