Panko Pork Chops With Jalapeno Peach Jam

 

My two-year old has started to name her stuffed animals.

While the majority of two-year olds default to naming stuffed animals after physical attributes (Spot, Stripes, Blackie, Snowy), Tater has decided, all on her own, on the following names for her 5 favorite stuffed animals, who she collectively refers to as her “Pals:”

Dobies, Rocket, Stewie, Sam and Zach

I have no idea where these names came from and to my knowledge she knows no one by those names. I’m constantly impressed by her and inspired to push the boundaries of my own creativity. Because if she has already started to eclipse the limits of my own ability to innovate what will I have to offer her in the years to come?

While Tater and Stewie (the bear) helped me make these pork chops I needed to add something new. I dug out some peaches and made a little jam with some jalapeno.

Not as creative as a two-year old naming Pillow Pet “Dobies”, but pretty tasty and I’ll have to work on upping my game so I’m not out crafted by my offspring, who requested “Chocolate Bacon Pancakes” for breakfast on Saturday morning.

Chocolate Chip, Stout & Beer Nut Cookies

Ingredients

  • 3/4 cup stout beer
  • 1 cup cake flour
  • 3/4 cup bread flour
  • 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 cup dark chocolate chips (60%)
  • 3 oz bag Beer Nuts
  • (Makes 10-12 cookies)

Directions

  1. In a pot over medium high heat add the beer. Cook, stirring occasionally, until reduced to about 1 tbs.
  2. In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and beat until well combined. Add the 1 tbs of beer extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  3. In a sperate bowl, add both types of flour (these two types of flour are very important to the end result of your cookies, regular all purpose flour will not give you the same results), cornstarch, baking powder and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips and Beer Nuts, and stir until incorporated.
  4. Resting the dough is an important step in this recipe. Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  5. Preheat oven to 350.
  6. Bake for 20-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 14 minutes).
https://domesticfits.com/panko-pork-chops-with-jalapeno-peach-jam/

 

This jam can also be used as a dipping sauce for Coconut Cornmeal Shrimp!

16 thoughts on “Panko Pork Chops With Jalapeno Peach Jam

  1. Your little one is such a character! And “Dobies” is such an awesome name. I can see where she gets her creativity, especially with this unique dish right here. Who would’ve thought to combine jalapenos and peach jam? It’s genius!

    1. Yes! I think so. The water content will be a little higher with frozen peaches so might have to reduce it longer, but it should work just fine πŸ™‚

  2. Just made this last night – it is now in my top 5 recipes! So delicious and was pretty dang easy to whip together.

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