Sriracha Peach Glazed Pork Chops Food

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.

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.

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 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 HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

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.