Peach Curry Glazed Pork Chops Recipes

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PEACH-CURRY GLAZED PORK CHOPS



Peach-Curry Glazed Pork Chops image

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

1/2 cup peach slices in heavy syrup, drained and syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 tablespoon vegetable oil
4 (4 ounce) boneless pork chops
2 green onions, chopped

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



Peach-Glazed Pork Chops with Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
16 assorted baby bell peppers (about 1 pound), stemmed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
2 teaspoons finely chopped fresh thyme
1 cup peach jam or guava jelly
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
2 avocados
Juice of 2 limes
2 tablespoons chopped fresh chives or scallion greens

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



Golden Peach Pork Chops image

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

1 can (29 ounces) peach halves
5 bone-in pork loin chops (1 inch thick)
1 tablespoon canola oil
Salt and pepper to taste
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can (8 ounces) tomato sauce
1/4 cup cider vinegar

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



Peach Curry Glazed Pork Chops image

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

½ cup sliced syrup-packed peaches, drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro

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



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

PEACH-TOPPED PORK CHOPS



Peach-Topped Pork Chops image

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

1 cup chopped onion
1 tablespoon canola oil
4 pork rib chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup sugar
2 tablespoons white vinegar
1/4 teaspoon pepper

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



Peach-Glazed Grilled Pork Chops image

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

1 cup peach preserves (can use any other drupe-type fruit preserves)
1/4 cup red wine vinegar
1/2 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme, rubbed
1/8 teaspoon cayenne pepper, ground or 1/8 teaspoon dried pepper, any type ground
1 (16 ounce) bag frozen sliced peaches (or same type of drupe fruit as preserves above)
1 teaspoon Dijon mustard
4 pork rib chops or 4 center-cut pork chops
salt and pepper

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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