Instant Pot Pork Chops In Spicy Peach Sauce Food

INSTANT POT PORK CHOPS WITH PEACH SALSA

Steps:

• Combine all peach sauce ingredients in a high-speed blender or food processor. Blend for 1-2 minutes, or until completely smooth.
• Set the Instant Pot to the saute function. Drizzle 1 tablespoon olive oil in the pot and place pork chops in a single layer. Sprinkle with ½ teaspoon salt. Brown for 1-2 minutes per side and then remove from the pot.
• Drizzle 1 tablespoon olive oil and add chopped red onions. Saute for 4-5 minutes, or until almost cooked through.
• Add broth to deglaze the bottom of the pot, making sure to scrape any pieces that are stuck.
• Add peach sauce and pork chops to the Instant Pot. Lift up the chops so there is adequate peach sauce beneath them. Seal the Instant Pot with the lid, turn the pressure release valve to sealed, and set the pressure to High for 6 minutes.* Allow a natural pressure release for 5 minutes.
• In a small bowl whisk together the cornstarch and warm water. Remove pork chops from Instant Pot and add slurry water. Whisk until the sauce is thickened up.
• While pork chops are cooking, combine peach salsa ingredients in a medium-sized bowl and toss to combine.
• Serve pork chops over rice or cauliflower rice with peach salsa and enjoy!

SPICY PEACH-GLAZED PORK CHOPS

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.

INSTANT POT PORK CHOPS IN SPICY PEACH SAUCE

Steps:

• Place the canola oil into the Instant Pot and turn it on saute.
• Add the pork chops.
• Brown the chops, turning once, for 6 minutes.
• Remove pork chops and deglaze bottom of Instant Pot with red wine.
• Place pork chops back into the Instant Pot.
• Drain the peaches but reserve the juice.
• Place the reserved juice into a mixing bowl.
• Add the tomato sauce, water and soy sauce and stir until blended together.
• Add the rosemary, thyme, basil and cayenne pepper and stir until blended in.
• Pour the mixture over the top of the pork chops.
• Lay the peaches evenly over the top.
• Cook on high pressure for 15 minutes.

DELICIOUS SWEET AND SPICY PEACH SALSA PORK CHOPS

Steps:

• preheat oven to 350.
• heat lightly oiled skillet.
• brown chops on both sides.
• transfer chops to a baking dish.
• add more oil to the skillet.
• cook garlic and onions until tender.
• add salsa, tomatoes, salt, pepper, cumin, oregano, jam, and fresh peach pieces and heat through.
• pour salsa mixture over chops and cover baking dish with aluminum foil.
• bake in oven for about 50 minutes or until chops are tender.

CHINESE PORK CHOPS W/ PEACH SAUCE

Steps:

• Drain peaches and save 1/2 cup of juice. Cut peach slices into smaller pieces and set aside.
• Salt and pepper pork chops on each side. In large skillet, fry pork chops in vegetable oil until brown. Remove chops from skillet.
• In same skillet, pour 1/2 cup of reserved peach juice, preserves, soy sauce, brown sugar, ginger and dry mustard. Stir until mixed. Stir in cut peach slices.
• Place pork chops back into skillet, having chops on bottom and simmer on very lowest heat for 35 minutes covered with a lid. Sauce will thicken as it simmers.
• Serve with sauce and peaches on top of chops. Great with rice as a side dish!

SPICY PEACH-GLAZED PORK CHOPS

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.

PORK CHOPS IN SPICY SAUCE

Steps:

• Rinse and pat dry chops. Smother chops with garlic and on a chopping board, dip in the flour WELL seasoned with salt and pepper (I always use marine salt because its healthier).
• In a large frying pan (that has a lid), on medium heat fry the chops in oil until slightly golden. Remove from pan. Add onions and a little more oil if necessary. When golden (not brown)add flour that remains from chopping board and mix in well. now return the chops to the pan, add about half a pint (300ml) of boiling water and stir. Now you add the stock cube, Tabasco and Worcestershire sauce and stir.
• Add the lid (a wok is ideal also for this) and simmer gently until chops are tender, around 45 minutes If necessary add more water to keep plenty of sauce. You can thicken with cornflour if you need to. I serve with veg and basmati rice ( see my recipe for this). Ideal with roast potatoes also.
• Its a dish made in heaven. My Spanish friends want to use it in their restaurant, but with chicken! I often use pork loins also, but the bones from the chops enhance the flavor.