Jalapeno Peach Pork Recipes

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.

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).

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.

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.

PEACH COBBLER WITH JALAPENO JACK TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches with 1 cup sugar in a bowl until coated; set aside. Combine flour, milk, 3/4 cup sugar, baking powder, and salt in another bowl.
• Pour butter into a 9x13-inch glass baking dish. Pour flour mixture over the melted butter. Spoon peaches over the flour, sprinkle generously with cinnamon, and sprinkle with shredded cheese.
• Bake in the preheated oven until filling is bubbly and cheese is golden brown, about 1 hour.

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

PAT'S CHICKEN WITH PEACHES AND JALAPENOS

Steps:

• Preheat oven to 450° F.
• Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
• Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
• Serve chicken with rice.