Another way to use fresh peaches…. Quick and delicious weeknight meal…

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches (serves 2)

2 double cut pork chops

1/2 cup raw grits, cooked according to directions and seasoned well

1 T bacon grease (or just use 2 T vegetable oil)

1 T vegetable oil

1/2 cup ap flour

1 T butter

2 large peaches, peeled and cut into 3/4 inch wedges

1-2 jalapenos, cut into thin rings

3 T Jack Daniels

2  T brown sugar

2 T honey

1/4 cup thinly sliced basil

Salt and Pepper


Season chops generously with salt and pepper.  Coat chops in flour on all sides.  Tap to remove excess flour.  Heat bacon grease and oil on medium high heat.  Cook chops approximately 2 minutes on each side or until golden.  Remove chops from pan, place in an oven safe dish and bake for appromiately 6 minutes, or until cooked through.  Allow to rest for at least 5 minutes until serving.  Meanwhile, place pan used to brown chops back on medium high heat.

Add Jack Daniels and stir to release bits on bottom of pan.  When the alcohol is almost completely reduced add 1 T butter, brown sugar, honey and peaches.

Cook for two minutes then add jalapeno rings.  Saute for 2-3 more minutes or until peaches are tender.  Season peaches generously with salt and pepper.

Place chops on a bed of grits.  Top with peaches and juice.  Finish with a chiffanode of fresh basil.