Best 8 Peach Glazed Pork Chops Oamc Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, where flavors dance and aromas enchant, one dish stands out as a symphony of sweet and savory harmony: peach glazed pork chops. This delectable creation combines the tender succulence of pork chops with the vibrant juiciness of peaches, all glazed in a tantalizing sauce that elevates the dish to an extraordinary level of gustatory pleasure. Join us on a culinary journey as we explore the best recipe for peach glazed pork chops, a dish that promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PEACH-GLAZED PORK CHOPS



Spicy Peach-Glazed Pork Chops image

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

1 cup peach preserves
1 ½ tablespoons Worcestershire sauce
½ teaspoon chile paste
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
½ cup white wine

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

PEACH-GLAZED PORK CHOPS



Peach-Glazed Pork Chops image

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

1 can (8-1/2 oz.) peach slices in juice, undrained
hot water
1/4 cup butter or margarine, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
6 bone-in pork chops (1-1/2 lb.), 1/2 inch thick
1/3 cup peach preserves
1 Tbsp. GREY POUPON Savory Honey Mustard

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

PEACH GLAZED PORK CHOPS (OAMC)



Peach Glazed Pork Chops (Oamc) image

There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps families prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've trying these without freeze and they were wonderful and saucy without being too sweet. I added a pinch of ground ginger to mine and will most likely add a wee bit of extra onion, but not so much as to change the balance of sweet and savory flavors. Have some additional bags assembled but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrosting steps (1-2). (279 cal/14 g fat/2 g fiber)

Provided by justcallmetoni

Categories     Pork

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon dried onion flakes
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chicken bouillon
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
6 (5 ounce) lean boneless pork chops
2 teaspoons olive oil
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper

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.

PEACH-GLAZED PORK CHOPS WITH PEPPERS



Peach-Glazed Pork Chops with Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
16 assorted baby bell peppers (about 1 pound), stemmed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
2 teaspoons finely chopped fresh thyme
1 cup peach jam or guava jelly
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
2 avocados
Juice of 2 limes
2 tablespoons chopped fresh chives or scallion greens

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-TOPPED PORK CHOPS



Peach-Topped Pork Chops image

With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 cup chopped onion
1 tablespoon canola oil
4 pork rib chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup sugar
2 tablespoons white vinegar
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PEACHY PORK CHOPS



Peachy Pork Chops image

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

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

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

PEACH-GLAZED GRILLED PORK CHOPS



Peach-Glazed Grilled Pork Chops image

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

1 cup peach preserves (can use any other drupe-type fruit preserves)
1/4 cup red wine vinegar
1/2 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme, rubbed
1/8 teaspoon cayenne pepper, ground or 1/8 teaspoon dried pepper, any type ground
1 (16 ounce) bag frozen sliced peaches (or same type of drupe fruit as preserves above)
1 teaspoon Dijon mustard
4 pork rib chops or 4 center-cut pork chops
salt and pepper

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.

SLOW-COOKED PEACH PORK CHOPS



Slow-Cooked Peach Pork Chops image

"I played around with many variations of this recipe until I came up with one that was just right," Bonnie Morrow writes from Spencerport, New York. "The warm peaches make an excellent side dish for the pork."

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in center-cut pork loin chops (7 ounces each)
2 teaspoons canola oil
1 can (8-1/4 ounces) sliced peaches in extra-light syrup
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
Dash to 1/8 teaspoon cayenne pepper

Steps:

  • In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker., Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low until pork is tender, about 5 hours.

Nutrition Facts : Calories 389 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 690mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.

Tips:

  • Choose the right pork chops: Look for pork chops that are at least 1 inch thick. This will help ensure that they stay juicy during cooking.
  • Brine the pork chops: Brining the pork chops in a mixture of water, salt, and sugar will help to tenderize them and keep them moist.
  • Cook the pork chops over medium heat: This will help to prevent them from overcooking and becoming dry.
  • Use a meat thermometer: The best way to ensure that the pork chops are cooked to perfection is to use a meat thermometer. Cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit.
  • Let the pork chops rest before serving: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful pork chops.

Conclusion:

Peach glazed pork chops are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can ensure that your peach glazed pork chops turn out perfectly every time. So next time you're looking for a quick and tasty meal, give this recipe a try!

Related Topics