Peach Glazed Stuffed Pork Chops Food

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.

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).

PEACH-STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the stuffing mix, peaches, water and butter. Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11x7-in. baking dish coated with cooking spray., Combine preserves and mustard; spread over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear.

PEACH-STUFFED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
• Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
• Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
• Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
• Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
• Remove chops from the pan to a plate and cover loosely with foil.
• Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

PEACH PEPPADEW PORK POPS

Steps:

• Add about three-quarters of the peach pop to a small saucepot along with the peach preserves, vinegar, soy, ginger and garlic. Simmer until everything dissolves and it thickens slightly, 5 to 10 minutes. (If the sauce gets too thick, thin it out with a little more peach pop.) Add the chopped peppers and let cool. Reserve half the sauce for glazing and dunking. Add the ribs to a large resealable bag. Add the other half of the peach sauce and marinate the ribs, refrigerated, at least 3 hours or up to overnight.
• Heat a smoker or grill with a smoker box with a 2-stage fire (one side hot, one side low) to 275 degrees F.
• Place the ribs directly on the cooler side of the grill and add wood chips to the smoker or smoker box. Cook for 1 hour. Baste the ribs with the peach sauce. Continue to cook, basting once an hour, until very tender, another 2 hours. If you prefer your ribs extra crispy, increase the heat to medium-high and baste with more peach sauce, then continue to grill until the ribs are caramelized and charred, 4 to 5 minutes.

EASY PEACH STUFFED PORK CHOPS

Steps:

• Pre-heat oven to 350 degrees.
• Cut a pocket in chops.
• Chop the can of peaches and reserve the syrup.
• Prepare the stuffing using the reserved syrup and 1/2 the chopped peaches.
• Stuff the chops and place in sprayed baking pan.
• In small bowl mix preserves remaining peaches and pickapeppa sauce and spoon over chops.
• Cook chops for 20 minutes covered with foil.
• Remove foil and add the rest of the sauce and cook an additional 15 minutes uncovered.
• Do not overcook the pork!

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-GLAZED GRILLED PORK CHOPS

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.

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 AND STUFFING

Steps:

• Season chops with salt and pepper. Brown well in oil in skillet; place in shallow 13x9 baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, the sugar, catsup and vinegar in saucepan. Brush part of glaze on chops.
• Bake at 350 degrees F for 35 minutes.
• Meanwhile, drain off fat in skillet; pour in hot water. Add butter, stir until melted. Add stuffing mix, stir to moisten. Move chops to one end of dish; spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.

PEACH-GLAZED STUFFED PORK CHOPS

Steps:

• Heat oven to 350*F.
• Drain and dice peaches, reserving syrup.
• Mix water and butter in bowl; stir in stuffing mix, peaches and syrup.
• Fill pork chop pockets with stuffing. Arrange pork chops in baking pan.
• Mix preserves and mustard; brush over chops. Bake 60 minutes, or until cooked through. Bake any remaining stuffing in a casserole for 30 minutes.

PEACH GLAZED PORK CHOPS (OAMC)

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.

PORK CHOPS WITH GLAZED PEACHES

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.