Peach Mustard Pork Chops Recipe 435

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PEACH-MUSTARD PORK CHOPS RECIPE - (4.3/5)



Peach-Mustard Pork Chops Recipe - (4.3/5) image

Provided by Cubby

Number Of Ingredients 17

1 tablespoon packed light brown sugar
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
Kosher salt and freshly ground pepper
6 bone-in pork rib chops (1 inch thick; about 4 1/2 pounds total)
1 1/2 cups apple cider vinegar
1 cup plus 2 tablespoons peach preserves
6 cloves garlic, smashed
2 tablespoons Worcestershire sauce
4 teaspoons mustard powder
3/4 teaspoon red pepper flakes
Kosher salt
Vegetable oil, for brushing
3 peaches, halved and pitted

Steps:

  • Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight. Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce. These are the most common kind of pork chops. They come from the center of the loin and tend to be lean.

CREAMY MUSTARD PORK CHOPS



Creamy Mustard Pork Chops image

Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

4 each boneless pork chops, 3/4-inch thick
1 ½ teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

Steps:

  • Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
  • Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

PEACH MUSTARD PORK CHOPS



Peach Mustard Pork Chops image

Make and share this Peach Mustard Pork Chops recipe from Food.com.

Provided by Jencathen

Categories     Pork

Time 50m

Yield 1 Pork chop, 4 serving(s)

Number Of Ingredients 13

4 pork chops (1 1/2-inch thick)
safflower oil or corn oil, for brushing
kosher salt
fresh ground black pepper
3 tablespoons unsalted butter
2 tablespoons minced onions
2 garlic cloves, minced
3 tablespoons apple cider vinegar
1/2 cup whole grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or 3/4 cup preserves
1 tablespoon Bourbon
1/2 teaspoon kosher salt

Steps:

  • Peach Mustard Barbecue Sauce:.
  • Melt the butter in a saucepan over medium heat.
  • Add the onion and garlic and cook until translucent, about 3 minutes.
  • Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
  • Whisk in both mustards and the jam or preserves.
  • Simmer, whisking, until jam melts, about 1 minute.
  • Remove the pan from the heat and stir in the bourbon and salt.
  • Pork Chops:.
  • Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
  • Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
  • Grill the chops over the heat until brown on both sides, about 4 minutes per side.
  • Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce.
  • Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more.
  • Let rest for 10 minutes.

Nutrition Facts : Calories 629.6, Fat 28.5, SaturatedFat 11.6, Cholesterol 160.2, Sodium 878.8, Carbohydrate 44.9, Fiber 2.3, Sugar 29.8, Protein 43.7

PEACH-MUSTARD PORK CHOPS



Peach-Mustard Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 14

4 (1 1/2-inch thick) pork chops
Safflower or corn oil, for brushing
Kosher salt
Freshly ground black pepper
Peach-Mustard BBQ Sauce, recipe follows
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Steps:

  • Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
  • Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
  • Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
  • To serve: Drizzle the chops with more sauce and serve.
  • Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
  • Yield: about 1 1/4 cups

MUSTARD-CRUSTED PORK CHOPS



Mustard-Crusted Pork Chops image

A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 8 pork chops

Number Of Ingredients 8

1/4 cup melted butter
1/4 cup chopped fresh parsley (or use 1 teaspoon dried parsley flakes)
1/2 teaspoon garlic powder or 1 tablespoon finely minced fresh garlic
6 tablespoons favorite prepared mustard (I use honey mustard for this)
4 cups fresh breadcrumbs
7 -8 center-cut pork chops (about 3/4-inch thick)
seasoning salt
pepper (can use regular table salt in place of seasoning salt)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
  • Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
  • Arrange in roasting pan.
  • Press about 1/4-cup of the breadcrumb mixture on top of each chop.
  • Bake pork chops until cooked through (about 30-35 minutes).
  • Preheat the broiler.
  • Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
  • Serve immediately.

DIJON-PEACH PORK CHOPS



Dijon-Peach Pork Chops image

"This is a dish I invented one night when I was missing half the ingredients for a pork chop recipe I planned to make," recalls Debbie Liberton of Boerne, Texas. The moist chops are swiftly simmered on the stove along with canned peaches, mustard and cloves.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bone-in pork loin chops (7 ounces each)
1 can (15-1/4 ounces) sliced peaches, undrained
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 teaspoon ground cloves

Steps:

  • In a large skillet coated with cooking spray, brown pork chops over medium-high heat for 4-5 minutes on each side. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender.

Nutrition Facts : Calories 360 calories, Fat 10g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 456mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

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