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Ryal's Goat Chops with Peach Sage Marmalade

1 pkg of Ryal’s goat or pork chops

3 peaches or nectarines

1 tsp fresh sage leaves, chopped

1Tbsp fresh chives, finely chopped

1 Tbsp honey

Avery Island salt to taste

 

Sprinkle with salt and lightly brown the chops in a fry pan in butter. Set aside. Prepare the marmalade by mixing together the remaining ingredients into a small pan and heating on low for a few minutes until mixture is hot. Place chops in a baking dish and cover with hot marmalade. Bake at 350 degrees for about an hour or until fully cooked but still tender. Or cook on the stove in a frying pan for 20 to 30 minutes on medium-low heat. Serve over Cajun rice.