Why don’t you try out my Peachy pork this weekend? Or treat yourself with something nice a Tuesday dinner?
Peachy pork – with the little extra
- 2 pork chops or any similar pork meat
- 4 cloves of garlic
- 2 strig of fresh rosemary
- 1 small tin of peaches in juice, drained
- 50 ml of whiskey
Remove the rind off the chops. Season the chops with salt and pepper.
Heat up a frying pan and add little oil. Fry the chops for 5 minutes or until it’s golden colour.
Peel and slice the garlic. Strip the rosemary. Remove the chops from the pan. Add the garlic and rosemary and let it fry a short moment. Add the peaches and let they fry until they got a nice colour.
Let the chops go back into the pan and let them be warm again. Add the whiskey and carefully set fire. Stand back and don’t be under a fan. Ready
Serve them with Hasselbacks potatoes or any kind of potatoes you like. Sprinkle little rosemary on the top.