Preparation for the Peach Teriyaki Glaze:
Heat the soy sauce, brown sugar, rice wine vinegar and ginger in a 4-qt. saucepan over medium heat. Add the garlic and onion and simmer gently for 3 or 4 minutes. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds. Carefully stir in the California Cling Peaches with a rubber spatula, taking care to bathe them completely in the glaze. Gently simmer for an-other minute to warm the peaches. Note: This glaze can be made in advance and re-heated to serve.
Preparation for the Pork Chops:
For the marinade, whisk the soy sauce into the dry mustard in a stainless steel bowl. Toss the pork chops in this mixture and drain well. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8 to 10 minutes on each side. (The pork chops may also be grilled or baked.) Remove from skillet, season generously with salt and ground pepper and allow to rest for 3 minutes. Place the pork chops onto 4 warmed plates and top with Peach Teriyaki Glaze. Garnish with sliced almonds and basil. Serve immediately.
This is a new recipe created by Gary Jenanyan, Executive Chef of the Great Chefs Program in California. The recipe has blossomed from Jenanyan's passion for California produce. "Preserved (canned) peaches are so versatile," he says. "From quick and fabulous recipes to midnight snacks, my pantry is always stocked with California Cling Peaches."
