Grilled Pork With Spiced Peach Compote Recipes

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GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE



Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly ground black pepper
1 tablespoon brown sugar
4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)
2 tablespoons olive oil
1 small red onion, peeled, sliced thin
3 peaches, pitted, cut into medium sized cubes
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, cut into medium sized cubes
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Salt and freshly ground black pepper

Steps:

  • Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
  • Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
  • Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
  • Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
  • Serve the chops hot with extra barbecue sauce on the side.
  • Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa image

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Provided by Joan Heeg

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 40m

Yield 4

Number Of Ingredients 15

¾ cup fresh peaches, peeled and diced
1 small red bell pepper, chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon seasoned salt
1 pork tenderloin

Steps:

  • Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
  • Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g

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

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH



Grilled Rib Pork Chops with Sweet and Tangy Peach Relish image

A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.

Provided by Elizabeth Green

Categories     Pork     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Chop     Grill     Grill/Barbecue     Gourmet     Peach     Onion     Summer

Yield 6 servings

Number Of Ingredients 11

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
Sweet and Tangy Peach Relish

Steps:

  • In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
  • Add pork chops to brine and let stand at room temperature for 1 hour.
  • Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
  • Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
  • Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
  • Transfer chops to a platter and let stand for 5 minutes before serving.
  • Serve chops with peach relish.

GRILLED PORK AND PEACHES



Grilled Pork and Peaches image

Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.

Provided by Sam Sifton

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 7

Boneless pork butt, approximately 2 pounds, butterflied and trimmed
8 to 10 cloves garlic, peeled and minced
2 tablespoons minced fresh rosemary needles
8 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into dice

Steps:

  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
  • Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
  • Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
  • Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
  • While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
  • When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram

GRILLED PORK WITH SPICED PEACH COMPOTE



Grilled Pork With Spiced Peach Compote image

Make and share this Grilled Pork With Spiced Peach Compote recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons apple jelly
1 teaspoon tarragon white wine vinegar
1 teaspoon fresh tarragon or 1/4 teaspoon dried tarragon
1/8 teaspoon crushed red pepper flakes
1 (8 3/4 ounce) can peaches, sliced, drained and chopped
4 boneless pork loin chops

Steps:

  • In small saucepan, combine apple jelly, vinegar, tarragon and crushed red pepper flakes; mix well.
  • Cook over medium heat, stirring constantly, until jelly melts.
  • In small bowl, combine hot jelly mixture and chopped peaches.
  • Let stand at room temperature for 15 to 30 minutes.
  • Grill directions:
  • Heat grill.
  • If desired, season pork chops with salt and pepper.
  • When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
  • Cook 8 to 10 minutes or until pork is no longer pink, turning once.
  • Serve spiced peach compote with pork chops.
  • Broiler directions:
  • Prepare peach compote as directed above.
  • Spray broiler pan with nonstick cooking spray.
  • If desired, season pork chops with salt and pepper.
  • Place pork chops on spray-coated pan. Broil 4 to 6 inches from heat for 10 to 14 minutes or until pork is no longer pink, turning once.
  • Serve spiced peach compote with pork chops.

Nutrition Facts : Calories 53.5, Fat 0.2, Sodium 3.5, Carbohydrate 13.5, Fiber 1.1, Sugar 10.6, Protein 0.7

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE



Grilled Pork Tenderloin With Spicy Peach Glaze image

A friend gave me this recipe and said it was from Martha Stewart. The original recipe calls for chicken, but I use it for pork tenderloin. I am sure it would be great on chicken as well. Super easy, moist and flavorful.

Provided by Epi Curious

Categories     Pork

Time 45m

Yield 2 tenderloins, 8 serving(s)

Number Of Ingredients 11

1 cup peach preserves or 1 cup jam
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
2 lbs pork tenderloin
4 ripe peaches, cut in half and pitted

Steps:

  • Heat the grill to medium hot.
  • In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
  • Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
  • Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES



5-Ingredient Grilled Pork Tenderloin with Peaches image

If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.

Provided by Michelle Dudash

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves

Steps:

  • Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
  • When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
  • Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
  • Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
  • Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
  • Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
  • Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams

GRILLED CAJUN PORK CHOPS WITH PEACH BOURBON SAUCE RECIPE BY TASTY



Grilled Cajun Pork Chops With Peach Bourbon Sauce Recipe by Tasty image

Here's what you need: butter, peaches, bourbon, brown sugar, less sodium chicken broth, fresh thyme sprigs, garlic, paprika, garlic powder, fresh thyme, oregano, celery salt, salt, cayenne, pork chops, canola oil, kosher salt

Provided by Raine Lang

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons butter
1 ½ cups peaches, sliced
3 tablespoons bourbon
1 tablespoon brown sugar
½ cup less sodium chicken broth
2 fresh thyme sprigs
1 clove garlic, minced
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fresh thyme, dried
1 tablespoon oregano, dried
½ teaspoon celery salt
½ teaspoon salt
¼ teaspoon cayenne
4 pork chops, bone-in
2 tablespoons canola oil
kosher salt

Steps:

  • Bourbon Peach Sauce:
  • In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes.
  • Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften.
  • Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens.
  • Remove the thyme before serving.
  • Cajun Seasoning:
  • In a small bowl combine all ingredients and mix thoroughly.
  • Cajun Pork Chops:
  • Season the pork chops with salt and the Cajun seasoning.
  • Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate.
  • Place on a platter and pour the bourbon peach sauce over top.
  • Serve.

Nutrition Facts : Calories 649 calories, Carbohydrate 15 grams, Fat 47 grams, Fiber 1 gram, Protein 36 grams, Sugar 7 grams

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO



Spicy Honey-Glazed Grilled Pork Chops With Peach Pico de Gallo image

These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.

Provided by Rachel Gurjar

Yield 4 servings

Number Of Ingredients 14

4 (1½"-thick) bone-in pork chops (about 4 lb. total)
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
1 Tbsp. crushed red pepper flakes
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
1 tsp. cumin seeds, divided
½ cup honey
2 ripe peaches or nectarines, cut into 1" pieces
½ small red onion, finely chopped
1 jalapeño, finely chopped
Juice of 2 limes
¼ cup chopped cilantro
Vegetable oil (for grill)

Steps:

  • Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
  • Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
  • Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
  • Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
  • Spoon peach pico de gallo over pork chops just before serving.

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GRILLED PORK CHOPS WITH PEACH MARINADE - THE BLOND COOK
2015-09-01 Instructions. In a medium bowl, whisk together peach preserves, olive oil, vinegar lemon juice, mustard, salt and pepper for the marinade. Place one cup of the marinade in a zip-top freezer bag. Reserve and refrigerate the remaining marinade for basting. Add pork chops to the marinade in the bag and turn to coat. Refrigerate for at least 2 hours.
From theblondcook.com
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RECIPE: PORK TENDERLOIN WITH SUMMER PEACH COMPOTE
2015-06-01 Preheat oven to 400°. To make the pork, remove the tenderloins from the marinade and let drain. Heat a large skillet, drizzle in the olive oil, and sear the pork on all sides over medium heat. Finish the tenderloin in the oven until internal temperature reaches 145°. Remove from oven, tent with foil, and let rest until temperature reaches 160°.
From localprofile.com
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GRILLED PORK PORTERHOUSE WITH PEACH AGRODOLCE RECIPE | MYRECIPES
Grill pork over lit side of grill, covered with grill lid, 4 minutes on each side; transfer pork to unlit side, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Peach Agrodolce. Source Five & Ten, Athens, Georgia
From myrecipes.com
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8 SPICED PEACH COMPOTE RECIPES - FOOD NEWS
Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes. Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups). To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.
From foodnewsnews.com
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GRILLED PORK CHOPS WITH SAVORY FRUIT COMPOTE - SAVORY SPICE
For pork chops: Preheat a well-oiled grill to medium-high. Pat chops dry and rub generously with Georgia Peach Spice. Grill about 4 min. per side or until internal temperature of chops reaches 140 degrees. Remove chops from grill and sprinkle each lightly with salt and pepper. Cover with foil and let rest for 5 min.
From savoryspiceshop.com
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PERFECT GRILLED PORK ROAST SERVED WITH FRUIT COMPOTE
1/2 teaspoon sea salt. 1/2 teaspoon pepper. Directions Make Fruit Compote: In a saucepan, combine all ingredients and cook over medium heat, stirring, for about 25 minutes or until liquid is reduced to a quarter. Meanwhile, in a small bowl, stir together fresh lemon juice, thyme, rosemary, garlic, salt and pepper and rub the mixture over the pork.
From the100yearlifestyle.com
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PEACH COMPOTE FOR PORK - ALL INFORMATION ABOUT HEALTHY RECIPES …
Serve spiced peach compote with pork chops. Broiler directions: Prepare peach compote as directed above. Spray broiler pan with nonstick cooking spray. If desired, season pork chops with salt and pepper. Place pork chops on spray-coated pan. Broil 4 to 6 inches from heat for 10 to 14 minutes or until pork is no longer pink, turning once.
From therecipes.info
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GRILLED PORK CHOPS WITH SPICY BALSAMIC GRILLED PEACHES
2014-07-07 Kosher salt. fresh basil leaves. Instructions. Rinse the pork chops, pat dry and place in a freezer bag. Bring the apple cider, water, 1/2 cup sugar and 1/3 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a …
From foodiecrush.com
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GRILLED PORK ROAST WITH FRUIT COMPOTE - AMERICAN MADE GRILLS
2021-11-02 Place pork over the lit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until browned. Move pork over the unlit side, and grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion registers 145° to 150°. Let stand 10 minutes before slicing. Serve with Fruit Compote. Fruit Compote
From americanmadegrills.com
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GRILLED PORK CHOPS WITH CHERRY COMPOTE - HEAL ME DELICIOUS
2020-07-24 Grill the chops approximately 5 minutes per side or until the internal temperature reaches 145 degrees F. Let chops rest 2-3 minutes before slicing/serving with cherry sauce Cherry Compote In a small saucepan, heat olive oil to medium heat. Add shallot slices and stir until they begin to soften, about 3-4 minutes.
From healmedelicious.com
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PORK TENDERLOIN WITH TOMATO-PEACH COMPOTE RECIPE
2 (3/4-pound) pork tenderloins 2 tablespoons vegetable oil 1 medium onion, chopped 3/4 pound tomatoes, cut into 1-inch pieces 1 peach, chopped 2 teaspoons chopped thyme 1 teaspoon sugar (optional) Equipment: a mortar and pestle
From keeprecipes.com
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GRILLED PORK CHOP WITH BOURBON PEACH SAUCE RECIPE - ONTARIO PORK
Season the pork chops with salt and then the Cajun Seasoning. Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes (make sure no pink juices remain). Remove cooked pork chops to a plate. Place on a platter and pour the bourbon peach sauce over top. Enjoy!
From ontariopork.on.ca
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SPICED PEAR COMPOTE | RICARDO
Preparation. With the tip of a knife, split the vanilla bean in half and remove the seeds. In a saucepan, combine all the ingredients, including the vanilla seeds and pod. Bring to a boil and cook over medium heat for 20 to 25 minutes, stirring frequently. Remove the vanilla pod, star anise and cinnamon from the compote.
From ricardocuisine.com
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GRILLED PORK TENDERLOIN WITH SPICED APPLE COMPOTE
2019-09-07 Grill uncovered 4-6 inches from medium hot coals or gas grate. Sear, while turning, for 4-5 minutes. When all sides are initially seared, brush with reserved marinade, tent with aluminum foil, close the cover to the grill and continue to grill for 5-7 minutes more until a meat thermometer registers 160 degrees. Remove pork from grill.
From spaindex.com
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GRILLED PORK LOINS WITH SPICED APPLE COMPOTE
Aug 9, 2021 - Pork and apple is a combination as old as time, and this grilled pork loin recipe with a spiced apple compote is a delicious weeknight dinner. Aug 9, 2021 - Pork and apple is a combination as old as time, and this grilled pork loin recipe with a spiced apple compote is a delicious weeknight dinner. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
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GRILLED PORK CHOPS WITH TOMATO PEACH COMPOTE
2016-05-11 Grill Pork chops about 7-9 minutes on each side, or until internal temp reaches 160*. Meanwhile, in a sauté pan over medium/high heat; sauté onions in 2 tablespoons of Olive Oil for about 5 – 7 min. or until onions start to caramelize. Add tomato/peach bag to pan. Sautee for another 4 minutes. Serve pork chops with compote.
From atkinssavorysuppers.com
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GRILLED SPONGE CAKE WITH PEACH AND CHERRY COMPOTE – RECIPES …
2014-12-04 Peach and Cherry Compote, recipe follows; Whipped cream, for serving, optional; 1 (16-ounce) bag frozen peaches; 2 (10-ounce) bags frozen cherries; 1 cup sugar; 1/2 cup water ; 1 small orange, zested and juiced; Method. Step 1. Preheat oven to 325 degrees F. Step 2. In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. …
From recipenet.org
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GRILLED PORK TENDERLOIN WITH PEACHES - NATASHASKITCHEN.COM
2018-06-19 Poke all over with fork. Drizzle with 1 1/2 Tbsp oil. Combine seasonings and rub all over pork tenderloins. Preheat grill to med/high heat (400-425˚F) and grill pork 7 min per side or until center reaches 145˚F then remove to cutting board and rest 5 minutes prior to slicing.
From natashaskitchen.com
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Top Asked Questions

How to cook pork chops with peach preserves?
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.
How to make Peach compote at home?
How to make peach compote 1 Step 1: Peel, pit and dice your peaches. If the peaches are really ripe, you can use a paring knife to peel them. Gently... 2 Step 2: Add ingredients to a medium skillet. Heat a skillet or saucepan over medium heat. Add the diced peaches, ground... More ...
How to cook pork chops in a crock pot?
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.
What is the difference between Peach sauce and compote?
But basically, peach compote is thicker and chunkier than a fruit preserve or jam. Some might call it a peach sauce. I just call it delicious! Seriously, a peach sauce doesn’t get much easier than this recipe.

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