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
PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
- Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
- Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
- Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
- Serve the chops hot with extra barbecue sauce on the side.
- Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
GRILLED PORK CHOPS WITH GLAZED PEACHES
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill, leaving about 1/3 of grill free of coals.
- Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
- Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
- After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
- When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 722 milligrams, Sugar 29 grams, TransFat 0 grams
GRILLED PORK AND PEACHES
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.
Provided by Sam Sifton
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
- Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
- Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
- Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
- While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
- When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
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.
PEACH-GLAZED GRILLED PORK CHOPS
From: Cook's Country - August/September 2007. Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
Provided by Chef Sean 2
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
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
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Provided by Virginia C.
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g
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