Peach Glazed Pork Chops
thick bone-in pork chops
seasoned salt and black pepper
jar peach preserves
rice wine vinegar
sriracha sauce [or 1/2 tsp red pepper flakes]
Chinese five spice
cornstarch for thickening
Basmati or Jasmine rice for serving
Rinse and pat dry the pork chops. Season on both sides with seasoned salt and black pepper to your taste.
On the stove top in a large skillet, heat a few drizzles of olive oil. Sear the pork chops on both sides for around 3 minutes each side. Remove from the pan to a platter and keep warm.
Add the diced onion and butter to the pan. Cook until the onion is beginning to soften, around 3 minutes. Add the garlic and cook until fragrant, around 1 minute.
Add the peach preserves, ketchup, soy sauce, rice wine vinegar, sriracha sauce, five spice and ground ginger. Stir taking time to scrape any brown bits from the bottom of the pan.
Return the pork chops to the pan and turn to coat with the sauce. [The pork chops will release juices while cooking, increasing the amount of drippings in the sauce.]
Cover and simmer over medium-low heat for 15-17 minutes per side, depending on the thickness, adding more or less time as needed.
When done, remove to a platter, cover and keep warm.
To thicken the sauce: Dissolve 1 Tbsp of cornstarch in cold water, then whisk into the sauce. Repeat until the desired thickness is reached.
Rest the pork chops for 5-10 minutes before serving drizzled with sauce over rice.
Chinese Five Spice powder is a combination of clove, anise, Szechuan peppers, cinnamon and fennel. It's inexpensive and readily available in the Asian section of most grocery stores.