About this recipe:Boneless pork chops are rubbed with seasonings before being pan-seared, then simmered with a sauce made from peach jam, Worcestershire sauce, white wine and chilli paste.
340g peach jam
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chilli paste
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
125ml white wine
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Method Prep:10min › Cook:20min › Ready in:30min
In a small bowl, mix together the peach jam, Worcestershire sauce and chilli paste. Rinse pork chops and pat dry. Sprinkle the chops with ginger, cinnamon, salt and pepper.
Heat oil in a large frying pan over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan and set aside.
Pour white wine into the pan and stir to scrape the bottom of the pan. Stir in the peach jam mixture. Return the chops to the pan and flip to coat with the sauce. Reduce heat to medium low and cook the pork chops for about 8 minutes on each side or until done.