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Whiskey and Peach Pork Chops with Roasted Corn and Tomato Salad

July 25, 2010

From the heart of the south comes this mouth- watering dish of WHISKEY AND PEACH PORK CHOPS with ROASTED CORN AND TOMATO SALAD.


4 pork chops
2 peaches (quartered)
1/2 cup – whiskey
1 teaspoon – honey
1 tablespoons – extra virgin olive oil
salt pepper

In the morning, marinate the pork chops with the whiskey and honey in a small bowl and cover with saran wrap. An hour before cooking time, add the peaches to the pork chops and cover. In a large skillet add the olive oil, pork chops and whiskey. Lightly brown the pork chops on both sides on high. Once brown, reduce the temperature to medium and add the peaches. Over the next 20 minutes, occasionally flip the peaches and pork chops making sure the meat is thoroughly cooked. SERVES: 4 | TIME: 25 minutes cooking time


4 – ears of corn
1 quart – cherry tomatoes (cut into halves)
1 tablespoon – diced dill
2 teaspoon – extra virgin olive oil
1 teaspoon – vinaigrette
1 teaspoon – lemon juice

Using 1 teaspoon of olive oil, lightly coat the corn and grill until golden. You can also use the oven and cook on broil until done, around 7-10 minutes. When done, let cool and cut away kernels from the ears into a medium size serving bowl. Mix in tomatoes and dill. In a small bowl or cup; mix the remaining olive oil with the vinaigrette, lemon juice, salt and pepper. Pour over corn and tomatoes. Stir and serve. SERVES: 4 | TIME: 15 minutes

One Comment leave one →
  1. August 1, 2010 8:08 PM


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