Spicy Peach-Glazed Pork Chop

DING DING DING! We have a winner. New favourite pork chop recipe. I don't cook pork chop that often, but when I do I feel like it's always the same... and that just gets too boring for me. So I googled 'pork chop recipes' today because I thought I should try out something new. I found this delicious spicy peach-glazed pork chop recipe. When I saw the title I thought to myself "hey! I bought a peach at the grocery store yesterday! I can make this!". Then I opened it up to discover it required 'peach preserves' (or jam as some of the reviews stated), which I didn't have. Just a little ol' lonely fresh peach. I decided I'd get creative!

I chopped up the peach into thin slices. In a pan, on medium heat, I put a slice of butter and when the butter had melted I put the peach slices in. Then I slowly sprinkled some white sugar on top (I don't know how much... I was kind of just eye balling it). I let that mix around for a bit and then added a bit more sugar when I thought it needed it. I then added a splash of white wine to the pan. The wine, sugar and peaches formed a glaze and softened up the peaches. I removed it from the heat and set it aside while I prepared the pork chops. When it had cooled down I put it in the magic bullet because I wanted to make it more 'jam-like', instead of big pieces. However, I still left some chunks.

I didn't have any ground ginger, so I used fresh ginger. Instead of chile paste, I used Sriracha. And per some of the reviews, I added a clove of garlic to the recipe. I chopped it up and put it in the peach mixture with the Worcestershire sauce and Sriracha.

I happened to make two of these tonight (because my original pork chop was too thick so I cut it in half) and it is taking everything in my power not to go eat it right. The sweetness of the peaches mixing with the spiciness of the ginger, Sriracha/Worcestershire sauce was just SO good.  Will be making this again, for sure!