Mbandy
Staff Captain
Years ago I used to drive from my home in Ann Arbor down to Toledo just to have dinner at a restaurant called Frank Uncle's, a rather fancy place on the Maumee River. I hear it closed years ago. They made this dish and I have made it at home many times.
Ingrediants:
Pork chops
Canned peach halves in heavy syrup
Cinnamon
Cook the pork chops as you normally would in your broiler. Brush often with the syrup of the peach halves. About five minutes before the chops are done place a peach half flat end down on each chop and sprinkle with a little cinnamon. Continue broiling until the peach half is warm. Serve with veggies of choice. I like it with garlic mashed potatoes and asparagus. A variation on this is if you get butterfly chops you can chop up one of the peach halves and put some inside the chop too.
Enjoy
Ingrediants:
Pork chops
Canned peach halves in heavy syrup
Cinnamon
Cook the pork chops as you normally would in your broiler. Brush often with the syrup of the peach halves. About five minutes before the chops are done place a peach half flat end down on each chop and sprinkle with a little cinnamon. Continue broiling until the peach half is warm. Serve with veggies of choice. I like it with garlic mashed potatoes and asparagus. A variation on this is if you get butterfly chops you can chop up one of the peach halves and put some inside the chop too.
Enjoy
