PEACH-CURRY GLAZED PORK CHOPS
Make and share this Peach-Curry Glazed Pork Chops recipe from Food.com.
Provided by DrGaellon
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, and curry powder.
- Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 10 minutes, or to desired doneness.
- Add the green onions to the skillet, and cook 1 minute until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through.
Nutrition Facts : Calories 278.2, Fat 11.8, SaturatedFat 3.3, Cholesterol 76, Sodium 147.7, Carbohydrate 17, Fiber 1.3, Sugar 11.6, Protein 25.2
PEACH-GLAZED PORK CHOPS WITH PEPPERS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing.
- Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.
- Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers.
GOLDEN PEACH PORK CHOPS
Peach halves add a hint of sweetness to pork chops in this time-tested favorite from Adele Durocher of Newport Beach, California. The flavorful sauce is nicely seasoned with cinnamon and cloves.
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Sprinkle with salt and pepper., In a small bowl, combine the brown sugar, cinnamon and cloves. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves over the top. Cover and cook on low for 6-8 hours or until the meat is tender.
Nutrition Facts :
PEACH CURRY GLAZED PORK CHOPS
The sweet yet spicy peach glaze makes any pork chops amazing, plus it's quick and easy!
Provided by Krazykhat
Categories Pan Fried Pork Chops
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
- Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
- Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 19.2 g, Cholesterol 39.4 mg, Fat 10.2 g, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, Sodium 213.6 mg, Sugar 15.5 g
SPICY PEACH-GLAZED PORK CHOPS
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
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
PEACH-TOPPED PORK CHOPS
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
PEACH-GLAZED GRILLED PORK CHOPS
From: Cook's Country - August/September 2007. Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
Provided by Chef Sean 2
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 (three) minutes. Reserve 1/4 cup mixture as glaze for chops. Add peaches to saucepan with remaining mixture and simmer over low heat until peaches are soft and mixture is slightly thickened, about 10 (ten) minutes. Remove from heat, stir in mustard. Cover and keep warm.
- Season pork with salt and pepper and grill over hot fire approximately 6 (six) minutes per side. Brush with reserved glaze and cook 1 (one) minute longer, per side. Transfer to platter and let rest 5 (five) minutes, to allow internal juices to redistribute. Pour sliced peach mixture over chops and serve.
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