Five spice pork with peach glaze
Pork second courses
The secret’s in the sauce. Or so they say. Well, whoever “they” might be (I’m gonna guess Escoffier) really nailed this one. Delicious sauces elevate the flavor of a food and when they can be made quickly with healthy ingredients, all the better. <br /> <br />This peach sauce turned glaze is made in two simple steps with enough leftover for whatever you may be eating tomorrow. I used it to jazz up a pork chop but this sauce–and method of cooking–would also work well with chicken, a hearty fish such as sea bass or salmon, or glazed over roasted veggies. Now let’s get saucy…
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