Jalapeno Peach Pork Recipes

JALAPENO PEACH PORK

Steps:

• Heat 1 T olive oil in large non stick skillet. Season pork with salt and pepper on both sides. Add seasoned pork to pan and cook about 4 minutes until browned.
• Stir together, in a bowl, preserves, jalapeno, soy sauce, chili garlic sauce and 1 tsp olive oil.
• Flip pork over and brush with 1/2 the sauce mixture. Allow second side to brown and then flip again and brush the remaining sauce mixture. Reduce heat and cook until pork is cooked through, about 1-2 minutes more.
• Serve with rice, couscous or quinoa.

GRILLED PORK CHOPS WITH PEACH AND JALAPEñO SALSA

Steps:

• Combine peaches, onion, jalapeño, red pepper flakes, lime juice, hot pepper sauce, and cilantro; mix well. Set aside.
• Preheat grill or broiler on high.
• Season pork chops with salt and pepper.
• Grill or broil chops for 4 to 5 minutes on each side, or until desired doneness.
• Top pork chops evenly with salsa; serve immediately.

PORK CHOPS WITH PEACH JALAPENO SAUCE

Steps:

• Preheat the oven to 400 degrees. In a oven proof large skillet heat the oil on medium high heat. Season the pork with the salt and pepper. Cook pork on each side 3-4 minutes. Remove from pan and set aside. Add onion and peach slices and saute for 1 minute, and then add the wine scraping the bottom of the pan to release the cooked brown bits from the meat. Return pork to the skillet and turn off the heat. In a small bowl. mix together the peach jam with the diced jalapeno and 1/8 teaspoon of salt. Put on top of the pork and place skillet in the oven. Cook for about 8 minutes or until the pork reaches an internal temperature of 145 - 160 degrees F.

PEACH AND JALAPEñO-GLAZED PORK TENDERLOINS

Steps:

• Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
• Sprinkle pork tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.

JALAPENO-PEACH PORK CHOPS

Steps:

• Sprinkle chops with salt and pepper. In a skillet, heat butter and oil over medium heat; cook chops until a thermometer reads 145°, 3-5 minutes per side. Remove from pan; keep warm., Add peaches, pepper jelly and, if desired, jalapeno to skillet; cook and stir over medium heat until peaches are softened, 2-3 minutes. Serve with chops.

JALAPEñO PEACH BARBECUE SAUCE WITH BROILED PORK CHOPS

Steps:

• To make the sauce, turn on the broiler, and place a rack 6 inches away from the heating element. Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up. Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken. Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don't worry if it doesn't all come off) and place in a blender along with the onion, garlic, and jalapeño.
• Add to the blender the ketchup and tomato sauce and blend until smooth. Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger. Cook the sauce on low heat, occasionally stirring, for 20 minutes. The sauce should be thick and darkened. (Warning-as it cooks the sauce will probably splatter.) Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
• Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature. Line a sheet pan with foil and top with a lightly greased rack. Place the pork chops on top of the rack. Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up. Place under the broiler for 5 minutes. (If you don't have a rack, don't worry. You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small! Also, I've just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that's fine.)
• Remove the chops from the broiler. With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop. Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140°F. Remove the chops from the oven and allow to rest for 5 minutes before serving.

OVEN ROASTED PORK CHOPS IN JALAPENO PEACH WHISKEY GLAZE

Steps:

• Preheat oven to 400°F.
• Pat pork chops dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large skilled over medium high heat. Sear the outside of the pork chops, about 2 minutes on each side - just enough to give them some good color.
• Transfer the chops to a foil lined baking sheet, and cover each with a heaping spoonful of glaze and one or two sage leaves. Bake for 6 minutes, then flip the chops over and cover in another spoonful of glaze and more sage leaves. Cook in intervals of 5 minutes, checking for doneness until just cooked. Properly cooked pork chops should have an internal temperature of 145°F. Mine typically take about 15 minutes total in the oven, but this can vary depending on the thickness of the cut.
• Once done, let the chops rest for 5 minutes before cutting into them. Serve with your favorite vegetables and any extra glaze you might have on the side for a delicious meal.

FRESH FRUIT CHUTNEY

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
• Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
• If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).

PEACH-JALAPENO BARBEQUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 3 to 5 minutes.
• Blend garlic, peaches, ketchup, vinegar, jalapeno peppers, Worcestershire sauce, brown sugar, liquid smoke flavoring, onion powder, mustard powder, and black pepper in a blender until smooth.

GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA

Steps:

• Prepare a gas or charcoal grill over medium heat, with one area set to high.
• In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
• Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
• Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.