Peach Chutney Stuffed Pork Chops with Bearnaise Sauce
Elegant stuffed pork chops filled with peach chutney, topped with tarragon bearnaise sauce. A gourmet dish that combines sweet peaches with savory pork.
Servings: 4 people
Ingredients
- 4 thick center cut pork chops
- 1 1/2 cups fresh bread crumbs
- 1 tablespoon butter
- 1 tablespoon finely chopped garlic
- 2 shallots finely diced
- 1 jalapeno pepper seeded and diced
- 3 fresh peaches diced
- 1/2 cup sugar
- 1/4 cup whiskey Wild Turkey Rare Breed recommended
- 1/2 cup cider vinegar
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 bunch fresh tarragon
- 1 small shallot minced
- 3 tablespoons peach vinegar white wine or champagne vinegar alternative
- 3 tablespoons dry white wine
- 2 egg yolks
- 1 stick unsalted butter melted
Instructions
- Make peach chutney: Melt butter in saucepan, add shallots, garlic, and jalapeno. Sweat for 2-3 minutes then add peaches.
- Dice bread into 1/2 inch crumbs. Add sugar, vinegar, and whiskey to peaches. Cook on low for 8-10 minutes until peaches are tender.
- Remove from heat, stir in bread crumbs, and let cool for 10-15 minutes before stuffing.
- Allow pork chops to come to room temperature. Preheat oven to 350°F.
- Butterfly pork chops by slicing on the fat side almost all the way through. Season inside with salt and pepper.
- Spoon about 1/4 cup chutney stuffing into each pork chop. Fold edge over and secure with toothpicks at 45 degree angle.
- Heat butter and olive oil in oven-safe frying pan over medium-high heat. Brown pork chops for about 5 minutes per side.
- Pour 1/2 cup white wine into pan to deglaze, scraping up browned bits. Return pork chops to pan.
- Place pan in 350°F oven and cook for 15-20 minutes until internal temperature reaches 160°F. Rest for 5 minutes.
- Make bearnaise: Combine shallot, tarragon, peach vinegar, white wine, and salt in saucepan. Bring to boil, remove from heat, cool 10 minutes.
- Melt butter in separate saucepan over medium heat.
- Pour vinegar mixture into blender with egg yolks. Blend 20-30 seconds. Slowly drizzle melted butter while blending for 30-45 seconds.
- Add salt, pepper, and remaining tarragon. Blend a few seconds.
- Plate pork chops on platter, drizzle with bearnaise sauce. Serve with green beans and remaining white wine.
Notes
This is an elegant dish perfect for special occasions. The sweetness of the peaches combined with the subtle licorice flavor of tarragon creates a sophisticated flavor profile. Make sure toothpicks are at a 45 degree angle when searing to prevent them from sticking out.