Tomorrow night’s dinner will be pork chops with peach sauce, green beans and baked potatoes with chive butter. I’m thinking that Noah will try anything that is sweet. It doesn’t hurt that he loves pork chops!
I’ll post the recipe here for you. If you cook this for dinner one night, please let me know what you think of it.
1/3 cup peach jam
2 tablespoons ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons cold unsalted butter, cut into small pieces
12 ounces green beans, trimmed
Kosher salt and freshly ground pepper
1 1/2 cups instant flour, such as Wondra
1 teaspoon baking powder
1 large egg white
Vegetable oil, for frying
4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed
Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover.
Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes.
Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer.
Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.