Pork Chop Recipe
Beeler's Iowa chop / pepper peach + mustard glaze / garlic green beans / peppadew peppers / creamy polenta
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Ingredients
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Pork Chops
Pepper Peach Mustard Glaze
Garlic Green Beans
Creamy Polenta
Method
Pork Chops
- 1
Prepare the Pork Chops
Season the pork chops with salt and black pepper on both sides. Let them sit for about 15 minutes to absorb the flavors.
- 2
Cook the Pork Chops
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until they are golden brown and cooked to your desired doneness. Remove from heat and let rest.
Pepper Peach Mustard Glaze
- 3
Make the Glaze
In a small saucepan, combine the diced peach, chopped peppadew peppers, Dijon mustard, honey, and apple cider vinegar. Cook over medium heat for about 5-7 minutes until the peaches soften and the mixture thickens slightly. Stir occasionally.
Garlic Green Beans
- 4
Sauté the Green Beans
Bring a pot of salted water to a boil. Add the fresh green beans and cook for about 3-4 minutes until they are bright green and tender-crisp. Drain and set aside.
- 5
Creamy Polenta
- 6
Prepare the Polenta
In a large saucepan, bring the water to a boil. Slowly whisk in the polenta, reducing the heat to low. Stir continuously for about 5 minutes until it thickens.
- 7
Finish the Polenta
Stir in the heavy cream, grated Parmesan cheese, and salt. Cook for an additional 2-3 minutes until creamy and smooth.