BOOKS AND SPOONS
Books & Spoons Recipe for PEACHY BOURBON PORK
PEACHY BOURBON PORK
500 g / 1 lb Pork file
1 Bulb of Chinese garlic
2 Springs or 1 tsp of Rosemary
1/2 tsp of Paprika
1 TBSP of Butter
1 Tin of preserved Peaches
50 ml /1,5 oz of Bourbon ( I used Jameson)
Set oven to 175 C / 350 F
Chop the garlic
Chop the rosemary
Drain and cube the peaches
In a hot dutch oven (or a skillet) drop the butter on it and let it melt, roast the garlic and the rosemary in the hot pan.
When nice color, quickly sear the pork chops on both sides for the color and take off the heat.
Sprinkle with the paprika
Mix the bourbon and peaches and set them in the bottom of the dutch oven so that the pork is laying on the top.
Put into the oven and let them cook until the pork is done, about 25-35 minutes depending on your oven.
Serve with rice and a fresh salad on the side
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