PEACHY PORK CHOPS
Provided by Jamie Oliver
Categories Pork Recipes Pork Romantic meals Dinner for two Fruit
Time 28m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 545 calories, Fat 32.1 g fat, SaturatedFat 11.8 g saturated fat, Protein 29.4 g protein, Carbohydrate 21.7 g carbohydrate, Sugar 20 g sugar, Sodium 0.8 g salt, Fiber 0.1 g fibre
PORK CHOPS WITH PEACH SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
PEACH-MUSTARD PORK CHOPS
Provided by Food Network Kitchen
Time 4h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.
- Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.
- Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.
BRANDIED-PEACH PORK CHOPS
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Provided by Paul Grimes
Categories Fruit Quick & Easy Dinner Peach Pork Chop Brandy Fall Winter Jam or Jelly Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
- Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
- Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
PEACH-GLAZED PORK CHOPS
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
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
PEACHY PORK WITH RICE
Peach preserves sweeten the spicy salsa in this delicious dish that's nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. -Melissa Molaison, Hawkinsville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
PEACHY PORK CHOPS
Pork and peaches team for a palate-pleasing combination in this hearty main dish. The sweet peaches dot the stuffing and make an appealing golden glaze. Even the pickiest eaters will love these tempting stuffed chops. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion and celery in butter until tender; transfer to a large bowl. Add the bread, poultry seasoning, sage and pepper. Fold in the peaches. Combine the eggs, water and parsley; add to bread mixture; toss to coat. , Cut a large pocket in the side of each pork chop; spoon stuffing loosely into pockets. Tie with string to secure stuffing if necessary. Brush chops with oil. Sprinkle with garlic salt and pepper. , In a large skillet, brown chops on both sides. Place the remaining stuffing in a greased 13-in. x 9-in. baking dish. Top with chops. Spoon preserves over chops. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until meat juices run clear. If string was used, remove before serving.
Nutrition Facts : Calories 493 calories, Fat 26g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 393mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 2g fiber), Protein 27g protein.
PEACHY PORK CHOPS
These are super yummy pork chops. DH does not like peaches but still likes the chops with the sauce (if you have any picky eaters also) Enjoy!
Provided by KLBoyle
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1 tbs. cornstarch & 1 tbs. soy sauce. Dip chops into mixture and brown on both sides. About 4 minute each side or until cooked through (cook time will depend on the thickness of your chops). Remove and keep warm.
- Drain peaches, reserving liquid.
- Mix peach syrup with 1 tbs. cornstarch, 1 tbs. soy sauce, vinegar and mustard.
- Add sauce to skillet and cook until thickened.
- Add diced peaches and serve warm over pork chops.
SUPER EASY PEACHY PORK CHOPS
This is a quick, easy and delicious meal to throw together for your family. This has been my family's favorite since my kids were little. It changes up boring old chops and gives them a moist and tasty twist . I hope you enjoy this recipe as much as we do. Edited to say, (per a reviewers comment): "I've included an additional recipe for a really quick and easy stuffing to make with them, but that is totally 'OPTIONAL' and will not change the chops at all. It's all about the chops, right"?! Thank you for trying this recipe.
Provided by rosie316
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven to specified temp on the "Shake 'n Bake for Pork" box. (Mine says 425*F).
- Rinse chops under running water, pat dry, and set aside.
- Drain the juice from the can of peaches into a bowl, reserving the sliced peaches in the can.
- Put one envelope of "Shake 'n Bake for Pork" into the designated baggie.
- Place a piece of aluminum foil on a cookie sheet with low edges (for easy clean-up).
- Dredge chops thru the reserved peach juice in the bowl, letting the excess drip off.
- Place 2 chops at a time into the "Shake 'n Bake for Pork" coating, and vigorously shake them to cover completely. Place them on the sheet pan. Continue to do so with the 2 or 4 remaining chops (spacing accordingly).
- Bake according to package (my box says 15 minutes, depending on thickness, at 425*F). After they are almost cooked thru (around 10- 12 minutes, depending on thickness), add 2 -3 slices of peaches to the top of each chop and let bake an additional 5 minutes (or until chops are cooked thru. Do not over-cook).
- Here is the OPTIONAL "peachy stuffing". If not making, just skip to Step #12.
- Note: I sometimes dice up a peach slice to add to the stuffing, but that's entirely up to you. So, let's get out your box of "Stove Top Stuffing for Pork".
- Put the reserved peach juice (that we dredged the chops thru), into a measuring cup. Fill the remainder of the measuring cup with enough water to equal 1 & 2/3 cup liquid (or whatever your box specifies for liquid) and add the butter. Bring to a boil on stove-top over medium heat in a sauce pan and then reduce to a simmer for just a few minutes. Remove from heat, add the stuffing cubes (and diced peach slice, if using) and cover for 5 minutes and fluff with fork. (At this point, stuffing may be mounded onto the tray with the chops to get a little crispy during the last 5 minutes of baking), or just follow directions on box and leave it alone). It may need a splash more water before serving, but be patient. Then you can fluff it with a fork just before dinner.
- Remove chops from oven and let rest for 5 minutes (loosely tented with foil) before eating, so juices will redistribute. I love to serve fresh or frozen green peas with this dish (cooked, of course). They seem to work well together. Serve any remaining peach slices from the can with the meal.
- Enjoy!
Nutrition Facts : Calories 798.9, Fat 39, SaturatedFat 16.9, Cholesterol 182.4, Sodium 1300.3, Carbohydrate 49.4, Fiber 1.4, Sugar 3.5, Protein 58.9
PEACHY PORK CHOPS
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
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
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