Jamie Oliver’s 5-Ingredient Pork Chops is made with pork chops, garlic, rosemary, peach halves, and bourbon. This easy pork chop recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.
This Peachy Pork Chops Recipe Is From 5 Ingredients: Quick & Easy Food by Jamie Oliver
🧡 Why You’ll Love Pork Chops Recipe
- Quick and Easy: This recipe takes only 30 minutes from start to finish, perfect for a weeknight dinner.
- Minimal Ingredients: With just five ingredients, you can create a delicious and impressive meal without much hassle.
- Crispy Crackling: The pork rind up beautifully, adding a satisfying crunch to the dish.
- Rich Flavor: Combining bourbon and peaches creates a sweet and savory sauce that pairs perfectly with the pork.
- Simple Preparation: No need for advanced cooking skills—this recipe is straightforward to follow.
🥩 Jamie Oliver 5 Ingredients Pork Chops Ingredients
- 2 x 250 g higher-welfare pork chops, with rind (approx. 9 oz each)
- 4 cloves of garlic
- 2 sprigs of fresh rosemary
- 1 x 410 g tin of peach halves in juice (14 oz)
- 50 ml bourbon (1.7 fl oz)
🍲 How To Make Jamie Oliver 5 Ingredients Pork Chops
- Preheat the Grill: Preheat your grill to high.
- Prepare the Pork Rind: Slice the rind off the pork chops, score the fat side of the rind in a criss-cross pattern, and place the rind skin side up in a tray. Grill for 5 minutes until crispy, observing to prevent burning.
- Season and Cook the Pork Chops: Season the pork chops with sea salt and black pepper. Score the remaining fat on the chops in a criss-cross pattern. Place the chops fat side down in a large, cold non-stick frying pan. Heat the pan on high for 3 to 4 minutes until the fat is rendered and golden. Turn the chops onto their sides and cook for 5 minutes on each side.
- Prepare the Garlic and Rosemary: Peel and finely slice the garlic. Strip the leaves from the rosemary sprigs.
- Cook the Garlic and Peaches: Remove the chops from the pan and set aside. Drain 90% of the fat from the pan into a jar for future use. Add the garlic to the pan and stir until golden. Add the rosemary and four drained peach halves, flat side down. Cook until the peaches are golden.
- Finish the Dish: Return the chops to the pan. Add the bourbon and carefully ignite with a match (stand back!). Allow the flames to subside. Serve the pork chops with the crispy crackling.
💭 Recipe Tips
- Score the Fat: Scoring the fat on the pork chops helps it render and crisp up nicely.
- Watch the Crackling: Keep an eye on the pork rind while grilling to prevent burning.
- Use Fresh Garlic and Rosemary: Fresh ingredients enhance the flavor more than dried ones.
- Flambé with Care: When adding bourbon, ignite it carefully and stand back to avoid any accidents.
- Drain Excess Fat: Remove most of the fat from the pan before adding the garlic and peaches to avoid a greasy dish.
🎚 How To Store Leftovers Pork Chops?
- Refrigerate: Let the leftover Pork Chops cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Let the leftover Pork Chops cool to room temperature. Put them in a freezer-safe container or bag and freeze for up to 2 months. To thaw, place the pork chops in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Pork Chops?
- In The Oven: Preheat the oven to 180°C (350°F). Put leftover Pork Chops in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warm.
- In The Microwave: Put leftover Pork Chops on a microwave-safe plate, cover with a lid or another plate, and heat on medium power for 2-3 minutes, checking halfway.
- On the Stove: Heat a non-stick pan over medium heat. Add leftover Pork Chops and cook for 3-4 minutes on each side until hot.
🥔 What To Serve With Pork Chops?
This crispy Pork Chops pairs well with mashed potatoes, roasted vegetables, steamed broccoli, or a fresh green salad. It can also be served alongside rice pilaf, garlic bread, sautéed spinach, or creamy coleslaw for a delicious dinner.
FAQ’S:
How Can I Ensure The Pork Chops Stay Juicy?
To keep the pork chops juicy, avoid overcooking them. Use a meat thermometer to check for doneness; the internal temperature should be 145°F (63°C). Let the chops rest for a few minutes after cooking.
What Should I Do If My Garlic Starts Burning In The Pan?
If the garlic begins to burn, remove it from the pan immediately to prevent a bitter taste. You can reduce the heat or add a splash of liquid to stop the burning and continue cooking.
How Can I Make The Sauce Thicker?
If you want a thicker sauce, let it simmer for a few minutes longer after adding the bourbon. You can also mix a small amount of cornstarch with water and add it to the pan to thicken the sauce.
Can I Use Bone-in Pork Chops For This Recipe?
Yes, bone-in pork chops can be used. Just be aware that they may require a slightly longer cooking time compared to boneless chops. Adjust the cooking time as needed.
Can I Use Canned Peaches With Syrup Instead Of Those In Juice?
Yes, you can use canned peaches in syrup. Just drain them thoroughly to prevent excess sweetness and adjust the recipe accordingly if you prefer a less sweet sauce.
Jamie Oliver 5 Ingredients Pork Chops Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 559
- Total Fat: 44.7g
- Saturated Fat: 14.2g
- Cholesterol: Not specified
- Sodium: 0.2g
- Potassium: Not specified
- Total Carbohydrate: 9.6g
- Dietary Fiber: 2.1g
- Sugars: 8.6g
- Protein: 30.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Cauliflower Curry
- Jamie Oliver 5 Ingredients Fish Curry
- Jamie Oliver 5 Ingredients Sausage Casserole
- Jamie Oliver 5 Ingredients Prawn Pasta
Jamie Oliver 5 Ingredients Pork Chops
Description
Jamie Oliver’s 5-Ingredient Pork Chops is made with pork chops, garlic, rosemary, peach halves, and bourbon. This easy pork chop recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Preheat the Grill: Preheat your grill to high.
- Prepare the Pork Rind: Slice the rind off the pork chops, score the fat side of the rind in a criss-cross pattern, and place the rind skin side up in a tray. Grill for 5 minutes until crispy, observing to prevent burning.
- Season and Cook the Pork Chops: Season the pork chops with sea salt and black pepper. Score the remaining fat on the chops in a criss-cross pattern. Place the chops fat side down in a large, cold non-stick frying pan. Heat the pan on high for 3 to 4 minutes until the fat is rendered and golden. Turn the chops onto their sides and cook for 5 minutes on each side.
- Prepare the Garlic and Rosemary: Peel and finely slice the garlic. Strip the leaves from the rosemary sprigs.
- Cook the Garlic and Peaches: Remove the chops from the pan and set aside. Drain 90% of the fat from the pan into a jar for future use. Add the garlic to the pan and stir until golden. Add the rosemary and four drained peach halves, flat side down. Cook until the peaches are golden.
- Finish the Dish: Return the chops to the pan. Add the bourbon and carefully ignite with a match (stand back!). Allow the flames to subside. Serve the pork chops with the crispy crackling.
Notes
- Score the Fat: Scoring the fat on the pork chops helps it render and crisp up nicely.
- Watch the Crackling: Keep an eye on the pork rind while grilling to prevent burning.
- Use Fresh Garlic and Rosemary: Fresh ingredients enhance the flavor more than dried ones.
- Flambé with Care: When adding bourbon, ignite it carefully and stand back to avoid any accidents.
- Drain Excess Fat: Remove most of the fat from the pan before adding the garlic and peaches to avoid a greasy dish.