Animal Flesh Recipe of the Day. (PEONWAP*)

* Piss 'Em Off Now With American Pork

Here is another delicious hog-themed delight for all you Crusaders out there courtesy of Gourmet Magazine and the Food Network.


Curried Pork Chops with Brandied Peaches
Recipe Summary
Difficulty: Easy
Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 2 servings


1 onion, diced
2 tablespoons vegetable oil
2 teaspoons plus 1 tablespoon balsamic vinegar
2 teaspoon curry powder
Brandied peaches (recipe follows), drained, reserve syrup
1 teaspoon minced fresh parsley leaves
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Four 1-inch-thick pork chops


In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.

Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.

Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.


Brandied Peaches

1 pound (about 3 medium) firm-ripe peaches
1 cup sugar
1/4 cup water
1 1/2 cups brandy

Peel peaches: Cut a small x in the blossom end of each peach. Place peaches in boiling water for about 30 seconds. Remove from boiling water and quickly submerge in ice cold water for a few minutes, or until cool enough to handle. The skin should slip off. Cut peaches in half and remove pit. Dice peaches and put in a sterilized 1-quart Mason-type jar.

In a saucepan bring the sugar and water to a boil over low heat, washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Simmer the syrup for 3 minutes and remove it from the heat. Add 1/2 cup brandy, 2 tablespoons at a time, stirring, and let it cool. Stir in the remaining 1 cup brandy.

Pour the syrup over the peaches. Add more brandy if necessary to cover completely. Seal the jar with the lid and store in a cool place for at least 1 month