Peach Pork Chops

For Christmas my mum gave us twelve jars of canned peaches and twelve more of apple pie filling. We love it and will love it for a while yet (until we run out...). Both Brad's and my mum's do a lot of canning, so we have quite a few canned goods! But now what to do with those? I love peaches, but I wanted to try something different then just eating them plain or on pancakes or with ice cream.
The other Sunday Bradley comes up with a jar of peaches and asks if we can eat this for dinner. I had already gotten out the pork chops that we would be eating but hadn't yet decided how to cook them, so I replied as a joke "Sure we can have peach pork chops". It was a joke because I had never heard of such a thing and didn't think it would work. Bradley, however, jumped on the idea and thought it was fantastic. He looked up a recipe and found this one.

It turned out deliciously that we wanted to share it with everyone else.




All you need is:

3-4 pork chops (cut off the extra fat)
some sort of oil (I used canola)
salt and pepper
peaches 29 oz canned with liquid
3 tbsp brown sugar
1 tsp ground ginger

1. In a frying pan (I suggest a deeper than normal one) heat up the oil on medium heat.
2. Add the pork chops and salt and pepper them. Cook them until brown.
3. In a separate bowl mix together the syrup of the peaches, brown sugar, and ginger.
4. Pour over chops and cook until boiling.
5. Add the peaches and cook for 15-20 min uncovered (or the juice has been reduced by half and is thicker) turning occasionally to get the flavour everywhere.
6.  Serve!

We served it along side mashed potatoes and vegetables and the peach syrup with the potatoes was surprisingly good!