Pork With Peaches Recipes

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PORK WITH PEACHES STIR-FRY



Pork with Peaches Stir-Fry image

A yummy stir-fry that's quick and easy to make, this one's sure to impress! Pork, vegetables, and peaches are stir-fried over high heat to produce a dish that can be served with either noodles or steamed rice. You can replace the broccoli with snow peas or baby corn. Be sure to get peaches packed in juice.

Provided by CADENCE

Categories     World Cuisine Recipes     Asian

Time 4h50m

Yield 4

Number Of Ingredients 11

¼ cup lemon juice
¼ cup soy sauce
½ teaspoon ground ginger
½ teaspoon garlic powder
1 pound cubed pork meat
2 teaspoons peanut oil, or sesame oil
1 large onion, diced
1 large carrot, sliced
1 cup broccoli florets
1 (15 ounce) can sliced peaches, with juice
1 tablespoon all-purpose flour

Steps:

  • In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
  • Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

Nutrition Facts : Calories 307 calories, Carbohydrate 23.3 g, Cholesterol 72.6 mg, Fat 12.1 g, Fiber 3.4 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 981.3 mg, Sugar 14.4 g

ROSEMARY-MUSTARD PORK WITH PEACHES



Rosemary-Mustard Pork With Peaches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 9

2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
3 firm-ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 lemon
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Steps:

  • Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
  • Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
  • Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  • Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
  • Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

GRILLED PORK AND PEACHES



Grilled Pork and Peaches image

Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.

Provided by Sam Sifton

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 7

Boneless pork butt, approximately 2 pounds, butterflied and trimmed
8 to 10 cloves garlic, peeled and minced
2 tablespoons minced fresh rosemary needles
8 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into dice

Steps:

  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
  • Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
  • Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
  • Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
  • While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
  • When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram

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

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

JAMIE OLIVER'S PORK WITH PEACHES



Jamie Oliver's Pork With Peaches image

This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.

Provided by Willowbranch

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 1/2 lbs pork loin
1 bunch fresh thyme, leaves picked & chopped (If you're not crazy about thyme, you may want to adjust the amount.)
7 ounces unsalted butter
2 (16 ounce) cans peaches, in natural juice, peeled & sliced into thick wedges or 8 fresh peaches, peeled & sliced into thick wedges
salt
pepper
favorite roasting vegetables

Steps:

  • Preheat oven to 425 degrees F.
  • Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
  • Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
  • Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
  • Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
  • Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
  • Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
  • Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
  • Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
  • Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

PORK ROAST WITH PEACH SAUCE



Pork Roast with Peach Sauce image

My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings (2-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
2 teaspoons canola oil
1/4 teaspoon onion salt
1/4 teaspoon pepper
1 can (15-1/4 ounces) sliced peaches
1/2 cup chili sauce
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 teaspoon pumpkin pie spice
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.

Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

PECAN-ENCRUSTED PORK WITH PEACHES



Pecan-Encrusted Pork with Peaches image

Try this adventurous pork with peaches recipe for a great dinnertime option. You'll love the sophistication of Pecan-Encrusted Pork with Peaches.

Provided by My Food and Family

Categories     Herbs

Time 1h15m

Yield Makes 4 servings.

Number Of Ingredients 10

2 Tbsp. dried tarragon leaves
1 Tbsp. brown sugar
1 Tbsp. honey
2 cloves garlic, minced
2 tsp. olive oil, divided
1 tsp. black pepper
1 lb. boneless pork tenderloin, trimmed of any visible fat
1 cup finely chopped pecan pieces
2 medium onions, coarsely chopped
2 cans (15 oz. each) peach slices in light syrup, drained

Steps:

  • Preheat oven to 400°F Place tarragon, brown sugar, honey and garlic in food processor container; cover. Process until mixture forms a thick paste. Add 1 tsp. of the oil; cover. Process until well blended. Mix in remaining 1 tsp. oil if necessary for spreading consistency.
  • Sprinkle salt and pepper over pork. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork. Cover with additional foil.
  • Bake 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.

Nutrition Facts : Calories 470, Fat 26 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g

LOIN OF PORK WITH PEACHES AND APRICOTS



Loin of Pork With Peaches and Apricots image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h30m

Yield 12 to 14 servings

Number Of Ingredients 7

3/4 pound dried peaches and apricots, soaked overnight in water to cover
1 4-pound boneless loin of pork, rolled and tied
Coarse salt and freshly ground pepper to taste
3 cloves garlic, minced
1 cup sage leaves
1/2 cup white-wine vinegar
1 cup dry white wine

Steps:

  • Simmer the dried fruits in their soaking liquid until they are tender (about 15 minutes) and allow them to cool. If the butcher has already tied the pork loin, untie it. Season the meat with salt and pepper, sprinkle with garlic and half the sage leaves and stuff it with peaches and apricots. Bind the meat again to form a roll.
  • Preheat the oven to 350 degrees. Using a heavy Dutch oven or enameled casserole just large enough for the pork, brown the meat under a broiler on all sides or on top of the stove. Remove it from the casserole and add the vinegar and the wine, scraping up the cooking juices over medium heat.
  • Return the pork to the casserole and cover. Cook, basting from time to time, for about two hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria. For the last 30 minutes, uncover the pork so that it browns. Do not overcook the pork or it will be dry and tough.
  • Remove the pork from the cooking juices and put it on a platter. Keep it warm on the back of the stove. Bring the juices to a boil and skim off excess fat. Add any excess fruit to the sauce and heat through. To serve the pork, slice it thin and arrange it on a serving platter. Spoon on the sauce and decorate with chopped sage leaves.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 13 grams, TransFat 0 grams

SLOW COOKER PORK WITH PEACHES



Slow Cooker Pork With Peaches image

A lady at our church makes this for potlucks and my four year old, first time he tasted it said, Mommie, you must make this! So I begged the recipe and we make it alot for a fast, easy but impressive weeknight meal

Provided by GingerlyJ

Categories     Pork

Time 6h5m

Yield 1 loin, 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons dried tarragon leaves
1 tablespoon dark brown sugar
2 garlic cloves
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
1 lb boneless pork loin, trimmed of Visible fat
1 cup pecan pieces
2 chopped onions
2 tablespoons extra virgin olive oil
2 (15 ounce) cans peaches, drained

Steps:

  • Combine all in a slow cooker and cook on low 6-8 hours.

Nutrition Facts : Calories 612.8, Fat 41.3, SaturatedFat 7.7, Cholesterol 71.4, Sodium 642.5, Carbohydrate 38.2, Fiber 7, Sugar 28.9, Protein 27.8

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From foodnewsnews.com


PORK CHOP & PEACHES SKILLET - 4 SONS 'R' US
2022-02-28 Ingredients. To make this you’ll need: Pork chops– Boneless chops that are about a half inch thick.; Salt and pepper– To taste; Extra virgin olive oil– You don’t want to substitute it in this recipe since you need it for flavor.; Peaches– Sliced canned peaches in juice, not syrup.; Brown sugar– Either light or dark.Dark will give it more of a molasses flavor while light will be a ...
From 4sonrus.com


GRILLED PORK CHOPS WITH PEACHES AND WALNUTS - MOMMY'S HOME …
2018-07-31 Reserve. In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate. In the same skillet cook the chops on both sides until golden brown, about 5 minutes. Place peaches, walnuts, rosemary and thyme over the chops.
From mommyshomecooking.com


PORK CHOPS WITH FRESH PEACHES AND BASIL RECIPE - SERIOUS EATS
2020-09-11 Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer.
From seriouseats.com


BEST GRILLED HONEY GARLIC PORK WITH PEACHES RECIPES | QUICK AND …
2014-02-19 Step 2. Remove pork from marinade; discard marinade. Thread 2 peach halves onto each skewer. Step 3. Stir remaining VH® Honey Garlic Sauce with peach jam, if using, to create your baste. Step 4. Spray grill with PAM® Grilling; heat to medium-high heat. Place chops and peach skewers on grill. Cook, basting occasionally with sauce and turning ...
From foodnetwork.ca


GRILLED PORK CHOPS WITH PEACHES RECIPE — THE MOM 100
2022-05-29 How to Make Grilled Pork Chops and Peaches. In a container big enough to hold the pork chops, combine the garlic, rosemary, 4 tablespoons olive oil and salt and pepper in a small bowl. Smear the mixture over the pork chops, then return them to the container. If you have time, let them marinate, covered, in the fridge for 12 to 36 hours.
From themom100.com


ROAST PORK CHOPS WITH PEACHES RECIPE | LEITE'S CULINARIA
2021-07-29 Roast for 8 minutes. Meanwhile, in a large bowl, toss the peaches with the remaining 1 teaspoon olive oil and sprinkle with a generous pinch each salt and pepper. Remove the baking sheet from the oven. Set the oven to broil. Flip the chops and add the peaches to the cleared space on the baking sheet.
From leitesculinaria.com


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