Pork chops Peaches RinQuinQuin
For 2 people
2 pork chops
6 cl of orange juice
6 cl of RinQuinQuin
4 peaches (or peaches in syrup)
1 tablespoon of olive oil
Preparation time: 40 min
Peel the peaches and cut them into quarters not too small.
Peel and cut the shallots into strips.
Over low heat, cook orange juice and RinQuinQuin in a pan for 5 minutes. The mixture must reduce by one third, make sure that it does not burn.
In parallel, in a skillet, fry the shallots in the olive oil. When they are melting, add them to the saucepan where the mixture of orange juice and RinQuinQuin is, stir. Also add the peach pieces, stir and simmer during the cooking time of the chops.
In the still hot pan, add a drizzle of olive oil if necessary. Grab and cook the chops. Both sides must be golden. Add salt. At the time of serving, cover them with the syrup obtained in the pan and some melting shallots. Stand next to the peaches mixed with shallots. Serve hot…
This dish can be accompanied by white rice for example.
© photo : Bambule Medias
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.