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Cooking Like The Great Chefs
(NAPSA)-A new recipe created by Gary Jenanyan, Executive Chef of the Great Chefs Program
in California, is a world-class entree that takes only minutes. The recipe has blossomed
from Jenanyan's passion for California produce. "Preserved (canned) peaches are so
versatile," he says. "From quick and fabulous recipes to midnight snacks, my
pantry is always stocked with California Cling Peaches."
Center Cut Pork Chops with Peach Teriyaki Glaze
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
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 canola oil for sauteing
Serving Suggestion: This delicious peach glaze can also be served with chicken breasts.
Preparation for 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 an-other minute to warm the
peaches. Note: This glaze can be made in advance and re-heated to serve.
Preparation for 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. Place the pork chops onto 4 warmed plates and top
with Peach Teriyaki Glaze. Garnish with sliced almonds and basil. Serve immediately.
Serves 4.
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