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Categories:
peaches lemon juice sugar cornstarch egg almond milk chops salt bread crumbs pepper cayenne pepper oil
Viewed: 84 - Published at: 4 years agoIngredients
- 3 cups Peaches, Skin Removed, Pitted Then Chopped
- 2 Tablespoons Fresh Lemon Juice
- 1/4 cups Sugar
- 1 whole Jalapeno, Stem And Seeds Removed, Diced
- 1 teaspoon Cornstarch
- 1 whole Egg
- 1 cup Almond Milk (can Use Regular Whole Or 2% Milk Cow's Milk)
- 4 whole Boneless Pork Loin Chops
- 1/2 teaspoons Salt, Plus 1 Teaspoon, Divided Use
- 1- 1/2 cup Panko Bread Crumbs
- 1 teaspoon Pepper
- 1 pinch Cayenne Pepper
- 1/4 cups Oil
Method
- In a pot over medium heat, add all of the jam ingredients.
- Stirring occasionally, allow the mixture to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes.
- Then smash peaches with a potato masher until a jam-like consistency is reached.
- Remove pan from heat and set aside.
- In a bowl, combine the milk and egg, beat well.
- Sprinkle the pork chops on all sides with salt (about 1/2 teaspoon total) and add them into the milk mixture.
- Place the bowl in the fridge and allow the chops to marinate for one hour.
- In a bowl mix the bread crumbs, remaining 1 teaspoon of salt, pepper, and a pinch of cayenne.
- Remove the chops from the milk mixture, allowing excess milk to drain off.
- One at a time add the chops into the bread crumbs and toss to coat.
- In a skillet with a lid, heat the oil over medium heat (not too hot or the bread crumbs will burn).
- Add the panko coated chops to the pan and replace the lid.
- Cook until the underside of each chop is golden brown, about 4 minutes.
- Carefully turn the chops and replace the lid.
- Allow chops to cook until cooked through but still moist in the center, about 4 additional minutes.
- Serve the pork chops topped with the jam.
