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.