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Coconut Pork Chops with Cherry and Peach Compote

9:01 AM, Jul 22, 2013   |    comments
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This is a delicious way to cook pork or chicken that showcases the fresh Northwestern Cherries and Southern peaches in season right now.

Serves 3-4

1-2 lbs. pork chops, thick cut

¼ lb. fresh cherries, pitted

½ lb. fresh peaches, pitted

1 Tablespoon sugar

1 teaspoon cinnamon

½ teaspoon pepper

2-3 Tablespoons fresh parsley, chopped

2 Tablespoons coconut oil (olive oil may be substituted if trying to limit saturated fat - then toss shredded coconut in for final minute or two to give flavor)

 

Pit and cut up both peaches and cherries and place in a pot with ¾ cup water.

Bring to a boil and add sugar, cinnamon, and pepper (you may add a little salt if desired).

Stir until everything is mixed and reduce heat to a simmer.

Add parsley to mixture.

In another pan, heat oil for pork chops.

Season chops with pepper, salt (if desired), and add to medium heated pan.

Cook 2-3 minutes per side if normal cut thickness, longer if thicker cut chops.

Serve cooked pork chops with compote poured on top of chops and a little shredded coconut on top.

This recipe is great with fresh baked cornbread, roasted sweet potatoes, or broccoli slaw. You may also substitute a pork loin and bake the pork loin brushed with the coconut oil and topped with the compote for the last 5 minutes in the oven.

Recipe provided by Chef Andre Nowading, Kroger

Date Aired: July 22, 2013 

 

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