Peachglazedporkchops Recipes

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PEACH-GLAZED PORK CHOPS



Peach-Glazed Pork Chops image

Add some brightness to your menu with Peach-Glazed Pork Chops. This terrific baked peach-glazed pork chop dish will put you in mind of summer no matter when you make it-thanks to the peach slices and peach preserves.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 7

1 can (8-1/2 oz.) peach slices in juice, undrained
hot water
1/4 cup butter or margarine, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
6 bone-in pork chops (1-1/2 lb.), 1/2 inch thick
1/3 cup peach preserves
1 Tbsp. GREY POUPON Savory Honey Mustard

Steps:

  • Heat oven to 375ºF.
  • Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
  • Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
  • Bake 40 min. or until chops are done (160ºF).

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 15 g, Protein 20 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

PORK CHOPS WITH GLAZED PEACHES



Pork Chops with Glazed Peaches image

This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.

Provided by Seamus Mullen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pork loin, bone-in, preferably from a heritage breed big, about 8 bones or 4 thick-cut pork chops
Kosher salt
Freshly ground black pepper
2 peaches, slightly under-ripened
2 cloves garlic
Handful of fresh sage
1/4 cup apple cider
1 tablespoon unsalted butter
1/4 cup extra-virgin olive oil

Steps:

  • To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
  • Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
  • To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
  • Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
  • Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.

PEACH GLAZED PORK CHOPS (OAMC)



Peach Glazed Pork Chops (Oamc) image

There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps families prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've trying these without freeze and they were wonderful and saucy without being too sweet. I added a pinch of ground ginger to mine and will most likely add a wee bit of extra onion, but not so much as to change the balance of sweet and savory flavors. Have some additional bags assembled but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrosting steps (1-2). (279 cal/14 g fat/2 g fiber)

Provided by justcallmetoni

Categories     Pork

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon dried onion flakes
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chicken bouillon
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
6 (5 ounce) lean boneless pork chops
2 teaspoons olive oil
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
  • To defrost, place in fridge 2 days before preparing.
  • To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
  • Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
  • Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
  • Serve with rice pilaf and steamed green beans or broccoli.

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.

MAPLE-GLAZED PORK CHOPS



Maple-Glazed Pork Chops image

Pork chops baked and glazed with brown sugar, honey, maple syrup, peaches, and green peppers.

Provided by Sarah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 55m

Yield 2

Number Of Ingredients 8

2 tablespoons salted butter
1 cup maple syrup
¼ cup packed brown sugar
2 tablespoons honey
¼ cup water
2 (1-inch thick) bone-in pork chops
2 fresh peaches, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium skillet or saucepan over medium heat. Stir in maple syrup, brown sugar, and honey; bring to a simmer. When glaze is rapidly simmering, turn off heat.
  • Pour water into a 9x13-inch baking pan. Place pork chops in the water and surround with peach and bell pepper slices. Slowly pour glaze over chops, peaches, and peppers.
  • Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 922.9 calories, Carbohydrate 152.3 g, Cholesterol 111.7 mg, Fat 22.3 g, Fiber 2.1 g, Protein 33 g, SaturatedFat 10.9 g, Sodium 180.4 mg, Sugar 137.4 g

SLOW-COOKED PEACH PORK CHOPS



Slow-Cooked Peach Pork Chops image

"I played around with many variations of this recipe until I came up with one that was just right," Bonnie Morrow writes from Spencerport, New York. "The warm peaches make an excellent side dish for the pork."

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in center-cut pork loin chops (7 ounces each)
2 teaspoons canola oil
1 can (8-1/4 ounces) sliced peaches in extra-light syrup
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
Dash to 1/8 teaspoon cayenne pepper

Steps:

  • In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker., Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low until pork is tender, about 5 hours.

Nutrition Facts : Calories 389 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 690mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.

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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