Recipe

Coconut Pork Chops W Black Cherry Peach Compote Glaze Recipe

Add Step-by-Step Photos	Revolvingdesigns / All my dishes 2 years, 8 months ago Coconut Prep:35m Cook:20m Servings:2	Revolvingde
	pork fruit coconut easy fusion

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borinda

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elaina253

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dariana

Ingredients

Compote glaze

* 1/2 Cup Frozen Peaches

* 1/2 Cup pitted Black Cherry's

* 1/2 tsp coarse salt

* 1/2 tsp ginger

* 1/2 tsp cinnamon

* 3 tsp Sugar

* 1 3/4 Cups water

* 1/2 tsp lime juice

* 1/2 tsp flour

Coconut Pork Chops

* 2 1/2in thick Pork Chop steaks

* 1/2 tsb Fresh ground pepper

* 2 tbl Spoons Coconut Oil

* 1/2 tsp Basil

Directions

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.

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