CENTER CUT PORK CHOPS WITH PEACH TERIYAKI GLAZE

Peach glaze can also be served with chicken breasts

FOR THE PEACH TERIYAKI GLAZE:*
1/4 cup Tamari soy sauce
6 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 teaspoon ground ginger
2 teaspoons fresh garlic, minced
2 tablespoons onion, finely minced
1 tablespoon cornstarch, dissolved in one tablespoon water
1 (15 oz.) can California Cling Peaches in light syrup, drained
1 tablespoon sliced almonds
1 tablespoon fresh basil leaves, chopped
Salt and freshly ground pepper to taste
FOR THE PORK CHOPS AND MARINADE:
4 portions center cut pork chops weighing 8-10 oz. each
2 tablespoons Tamari soy sauce
1 1/2 teaspoons dry mustard (optional)
2 tablespoons pure canola oil for sauteing

TO PREPARE THE PEACH TERIYAKI GLAZE:
Heat the soy sauce, brown sugar, rice wine vinegar and ginger in a 4-qt. saucepan over medium heat. Add the garlic and onion and simmer gently for 3 or 4 minutes.

Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.

Carefully stir in the California Cling Peaches with a rubber spatula, taking care to bathe them completely in the glaze. Gently simmer for another minute to warm the peaches.

*Note: This glaze can be made in advance and re-heated for service.

TO PREPARE THE PORK CHOPS:
For the marinade, whisk the soy sauce into the dry mustard in a stainless steel bowl. Toss the pork chops in this mixture and drain well.

Heat the canola oil in a large skillet over medium heat and saute the pork chops for 8 to 10 minutes on each side. (The pork chops may also be grilled or baked.) Remove from skillet, season generously with salt and ground pepper and allow to rest for 3 minutes.

TO SERVE:
Place the pork chops onto 4 warmed plates and top with Peach Teriyaki Glaze. Garnish with sliced almonds and basil. Serve immediately.

Servings: 4
From: Chef Gary Jenanyan
Source: California Cling Peach Board