Brandied Peach Pork Chops Recipes

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BRANDIED-PEACH PORK CHOPS



Brandied-Peach Pork Chops image

Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.

Provided by Paul Grimes

Categories     Fruit     Quick & Easy     Dinner     Peach     Pork Chop     Brandy     Fall     Winter     Jam or Jelly     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

Steps:

  • Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
  • Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
  • Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

PORK CHOPS WITH BRANDIED PEACHES



Pork Chops With Brandied Peaches image

Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion, diced
2 tablespoons vegetable oil
1/2 cup balsamic vinegar, divided
2 teaspoons curry powder
14 ounces brandied peaches, drained, reserve syrup
1 teaspoon fresh parsley, minced
1 teaspoon salt, coarse
1 teaspoon black pepper
4 pork chops, 1-inch-thick

Steps:

  • In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
  • Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
  • In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
  • In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
  • Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
  • Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.

DIJON-PEACH PORK CHOPS



Dijon-Peach Pork Chops image

"This is a dish I invented one night when I was missing half the ingredients for a pork chop recipe I planned to make," recalls Debbie Liberton of Boerne, Texas. The moist chops are swiftly simmered on the stove along with canned peaches, mustard and cloves.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bone-in pork loin chops (7 ounces each)
1 can (15-1/4 ounces) sliced peaches, undrained
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 teaspoon ground cloves

Steps:

  • In a large skillet coated with cooking spray, brown pork chops over medium-high heat for 4-5 minutes on each side. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender.

Nutrition Facts : Calories 360 calories, Fat 10g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 456mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

CURRIED PORK CHOPS WITH BRANDIED PEACHES RECIPE



Curried Pork Chops With Brandied Peaches Recipe image

Provided by á-170456

Number Of Ingredients 10

1 onion diced
2 tablespoons vegetable oil
2 teaspoons balsamic vinegar plus
1 tablespoon balsamic vinegar
2 teaspoons curry powder
Brandied Peaches (see recipe), drained, syrup reserved
1 teaspoon minced fresh parsley leaves
1 teaspoon coarse salt
1 teaspoon freshly-ground black pepper
4 pork chops 1" thick

Steps:

  • In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley. Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately-high heat until hot but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches. This recipe yields 2 servings.

CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY



Curried Pork Chops with Brandied Peach and Crabapple Chutney image

Categories     Fruit     Apple     Peach     Pork Chop     Curry     Brandy     Fall     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 onion, diced
1 1/2 tablespoons vegetable oil
2 teaspoons balsamic vinegar
1 teaspoon curry powder
2 bottled brandied peaches, drained, reserving 1/4 cup syrup, and diced
4 whole spiced crabapples, cored and diced
1 teaspoon minced fresh parsley leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
two 1-inch-thick pork chops

Steps:

  • In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
  • Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
  • Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.

PORK CHOPS WITH BRANDIED CHERRIES



Pork Chops With Brandied Cherries image

Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce of ripe summer cherries seasoned with a little brandy and fresh thyme adds verve and complexity to seared pork chops, while garam masala and allspice add heady, aromatic notes. You can use either sour or sweet cherries, as long as you balance the flavors at the end. Sweet ones will need a touch of vinegar for acidity, while sour cherries may need a drizzle of honey. Do take the time to get a good, dark sear on the meat before making the sauce. Those browned bits on the bottom of the pan are the flavor backbone of the sauce. The darker the color, the deeper the sauce.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoon garam masala
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
1 tablespoon olive oil
1 garlic clove, smashed and peeled
2 tablespoons brandy
2 cups fresh sweet or sour cherries, pitted and halved
4 sprigs thyme, plus thyme leaves for garnish
1 tablespoon unsalted butter
1/2 teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)

Steps:

  • Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
  • Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
  • Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
  • Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
  • Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 7 grams, TransFat 0 grams

SPICY PEACH-GLAZED PORK CHOPS



Spicy Peach-Glazed Pork Chops image

Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.

Provided by Virginia C.

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 4

Number Of Ingredients 9

1 cup peach preserves
1 ½ tablespoons Worcestershire sauce
½ teaspoon chile paste
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
½ cup white wine

Steps:

  • In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
  • Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
  • Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g

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Top Asked Questions

What can I put on pork chops with Peaches?
Peach ice cream. Spicy Peach Chutney. Grilled peaches. Curried peach sauce. Peach cobbler. Why do people put vinegar on pork chops? Pork chops with vinegar and sweet peppers makes a simple, healthy weeknight dinner. The pork chops stay tender because they’re brined. Bell peppers add sweetness to the pork chops, while vinegar adds tang.
How do you tenderize pork chops with vinegar?
Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it. What’s the best way to tenderize pork chops?
What is the best meat tenderizer for pork chops?
You can also use a meat tenderizer or any acidic fruit juices like lime, lemon, or pineapple juice. The acid penetrates the meat and breaks down the protein which tenderizes the pork chops. Does apple cider vinegar tenderize meat?
What is the best seasoning for pork chops?
Some of my favorite herbs, spices, and seasonings to use as a pork chop seasoning are cumin, garlic, paprika, and chili powder. Some others that go well with pork are sage, rosemary, cayenne, thyme, and coriander. Brown sugar and clove are a great way to add in some sweetness. Why do you eat apples with pork?

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