How to make it

  • Combine all "Compote glaze" ingredients into a bowl (except the flour) and stick in the fridge for about 10min
  • Then put in a pan large enough for the mixture and turn on high.
  • Once to a slight boil add the flour, turn down to Medium heat and let simmer for 20 - 25min or until alot of the water has evaporated OR right before the peaches loose their yellow color.
  • Stir every 5 min
  • Once this is done put in a bowl and set it somewhere it can keep warm.
  • Next, this can be done one at a time, or two at a time if you have a big enough pan. I'm going to put the instructions for "one at a time"
  • Take 1 tbs of Coconut oil and warm in the pan till hot. Slap the chop right in the middle.
  • On the front facing side of the chop add your 1/4 tsp Cracked Black Pepper and 1/4 tsp basil.
  • Cover and let the chop fry for 3 - 4 min. Flip, cover and let set for another 3 - 4 min. Do not put the rest of pepper and basil on the other side of the chop, its for the second pork chop :)
  • Repeat for second chop.
  • Once the chops are cooked, set aside and grab the Compote glaze.
  • With a strainer separate the fruit from the liquid. Arrange your chops of a serving plater and pour the fruit on top of the 2 pork chops and drizel SOME of the liquid on the entire dish, and drizel some more of the liquid around the plate sparingly.

Reviews & Comments 4

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    " It was excellent "
    waterlily ate it and said...
    Wow! I can hardly wait to try this! Thanks!
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    " It was excellent "
    magflower ate it and said...
    This is bookmarked for the next time I'm in the mood for something extra special. It sounds wonderful.
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  • hottamale 7 years ago
    WOW! What an amazing sounding recipe. Can't wait to try this. Thanks so much for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    dariana ate it and said...
    Sounds divine, I am going to have to try this recipe for sure.
    Was this review helpful? Yes Flag

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