Peach Chili Pork Chops Food

PEACHY PORK CHOPS

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!

PORK CHOPS WITH PEACH SAUCE

Steps:

• Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
• Photograph by Christopher Testani

PEACHY PORK CHOPS

Steps:

• Preheat the grill to high.
• Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling - keep an eye on it.
• Season the chops with sea salt and black pepper, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan.
• Place on a high heat for 3 to 4 minutes, or until golden and the fat has rendered out, using tongs to ensure they're in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
• Meanwhile, peel and finely slice the garlic. Strip the rosemary leaves off the sprigs.
• Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan. Stir regularly until golden, then add the rosemary and four drained peach halves, flat side down.
• Jiggle over the heat until golden, then return the chops to the pan, add the bourbon and carefully set fire to it with a match (stand back!).
• Once the flames begin to subside, dish up with the crispy crackling.

PEACH-TOPPED PORK CHOPS

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.

PEACH-GLAZED PORK CHOPS

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).

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.

GRILLED PORK CHOPS WITH TOMATO PEACH RELISH

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
• Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
• Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
• Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
• Serve chops with relish.

FRESH FRUIT CHUTNEY

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
• Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
• If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).

SRIRACHA PEACH-GLAZED PORK CHOPS

Steps:

• Brining:In a medium bowl, combine the sugar, salt and water. Whisk vigorously. The water will get cloudy, but continue to whisk until the water becomes clear. The clear water is an indication that the sugar and salt have dissolved. Place the pork chops in a ziplock bag, cover with the brine mixture and refrigerate for 24 hours.
• Big Green Egg setup:Fill your firebox with natural lump charcoal and prepare your Big Green Egg for direct grilling. The target grilling temperature is about 400°F (200°C) as indicated on your dome thermometer. Both the bottom vent and daisy wheel should be open about 40 percent, but small adjustments might be required. You want to create a mature fire with no flame. If you allow your Big Green Egg to burn at its target temperature, in this case 400°F (200°C), for at least 10 minutes, all the lit coals should be glowing orange without a flame-this is an indication that you have built a mature fire.
• Prepare the glaze:In a saucepan, combine all the glaze ingredients. Warm the glaze on low heat to melt the preserves. Keep the glaze warm until ready to use.
• Prepare the rub:In a small bowl, combine all the rub ingredients.Remove the pork chops from the brine and pat dry with paper towels. Brush the chops with olive oil and season with the rub. Place in the center of the hot grill. This rub has sugar in it, so keep the chops moving on the grill to avoid unnecessary charring.
• Grilling:Once you have achieved some grill marks and some char, start applying the glaze. Apply the glaze each time you flip the chop.
• Grill the pork chops to an internal temperature of 137°F (58°C). Let rest for 8 to 10 minutes prior to serving.

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.

PEACH-GLAZED PORK CHOPS WITH PEPPERS

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.

PEACH-CHILI PORK CHOPS

Steps:

• Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
• Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
• Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
• (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).

PEACH GLAZED PORK CHOPS

Steps:

• Rinse and pat dry the pork chops. Season on both sides with seasoned salt and black pepper to your taste.
• On the stove top in a large skillet, heat a few drizzles of olive oil. Sear the pork chops on both sides for around 3 minutes each side. Remove from the pan to a platter and keep warm.
• Add the diced onion and butter to the pan. Cook until the onion is beginning to soften, around 3 minutes. Add the garlic and cook until fragrant, around 1 minute.
• Add the peach preserves, ketchup, soy sauce, rice wine vinegar, sriracha sauce, five spice and ground ginger. Stir taking time to scrape any brown bits from the bottom of the pan.
• Return the pork chops to the pan and turn to coat with the sauce. [The pork chops will release juices while cooking, increasing the amount of drippings in the sauce.]
• Cover and simmer over medium-low heat for 15-17 minutes per side, depending on the thickness, adding more or less time as needed.
• When done, remove to a platter, cover and keep warm.
• To thicken the sauce: Dissolve 1 Tbsp of cornstarch in cold water, then whisk into the sauce. Repeat until the desired thickness is reached.
• Rest the pork chops for 5-10 minutes before serving drizzled with sauce over rice.

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.

SPICY PEACH GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chili 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 WITH PEACH-MANGO CHILI SAUCE RECIPE

Steps:

• Brew the tea
• Pour the boiling water over
• liptontea
• com/product/detail/1034926/peach-mango" target="_blank" data-tracking-id="recirc-text-link">Lipton Peach Mango Tea bags and steep for 4 minutes
• To make the peach-mango chili sauce, puree peaches, mangoes, and chiles in a food processor
• Combine puree with , lime juice, honey, and soy sauce in a small saucepan
• Simmer until the sauce has thickened, about 10 to 12 minutes
• Take off heat and whisk in the butter
• Season with salt and pepper, and set aside
• Pat pork chops dry with a paper towel and season both sides generously with salt and pepper, and oil
• To make the vinaigrette, heat 1/3 cup of rice vinegar in a small saucepan
• Steep 2 tea bags for 4 minutes
• Remove from heat
• Once cool, combine vinegar, mustard, honey, and salt
• Whisk in olive oil until emulsified
• Dress watercress and radish salad
• Serve pork chop with peach mango tea sauce and watercress salad on the side
• Garnish pork chops with cilantro if desired
• Garnish pork chops with cilantro if desired