ALMOND-Topped PORK CHOPS w/Peaches & Green Peppers

Table of Contents: PORK


6 lean, bone-in pork chops


Freshly ground black pepper

3 medium peaches or nectarines

2 T. brown sugar

1 medium onion, sliced into rings

2 T. soy sauce

1 tsp. ground ginger

1/8 tsp. dry mustard

1/8 tsp. garlic powder


½ medium green pepper

½ cup almond slivers, toasted

Cooked hot rice






Sprinkle both sides of the chops with salt and pepper.  Using an electric skillet or a large non-stick skillet, brown the chops on both sides.  Remove the chops to a side plate.


Peel the peaches and cut into whole slices, discarding the pits.  Add the peach slices to the skillet along with the brown sugar, onion, soy sauce, ginger, dry mustard, garlic powder, and ½ cup of water; stir to blend.  Return chops to skillet and coat both sides of the chops with the sauce.  Cover the skillet and cook 1 minute on medium-high heat; then reduce heat and allow the chops to simmer for 30 minutes.


Cut the green pepper into thin strips and add to the skillet.  Stir; then cover to continue cooking another 10 minutes.  Add more water at this point, if needed, to maintain a thin sauce.


Shave a few slivers of the remaining green pepper and set aside to use later as garnish.


Toast the almonds, cook the rice, and add small amounts of additional water to the skillet with the chops, if needed.   The small amount of sauce should remain thin to retain the flavor.


To serve, place chops over the hot rice and top with the sauce.  Sprinkle with green pepper and toasted almond slivers for garnish and flavor.


Makes 6 servings.


The Czech Republic uses quite a bit of pork in their cuisine.  If you look carefully at the small sign outside the open-air restaurant, the first menu listing is for “Pork Knuckle”, which is a large joint of a pork bone with the meat attached.  It was served braised with thin gravy and was very good.  The outside restaurant was a part of our pension which was named ‘The Three Ostriches.


Both of the photos, with the flags, show part of the old walled city of Prague. We had this view from our room along with a view of the famous Charles Bridge and it’s many statues.   Our room, with hand-painted ceiling beams, was large and had a pair of double windows that brought the aroma of cinnamon buns being baked every morning.  A wonderful start to the day!


Several times a day, on the hour, someone blew a long horn from the walls outside our window.  But, unfortunately, we never got a glimpse or photo of him!




The tower at the far end of the Charles Bridge was a bridge guard-tower from many eons ago.  It has not yet been cleaned.  Some of the bridge statues have been cleaned, but the whole area is a work in progress.  The Communist era took a toll on the city, but Prague’s strong pride is making great strides toward cleaning this very beautiful city now that the country is a republic.  Prague has the great advantage of not having been bombed during WWII and is working to shed the dirty Communist cloak.

You also catch my back and head view, with my sliver earrings, as I head across the bridge.




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