Best 17 Peachy Pork Recipes

PEACHY PORK CHOPS

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!

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

PEACHY PORK WITH RICE

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.

GRILLED PORK TENDERLOIN WITH PEACHY BARBECUE SAUCE

Steps:

• Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork., Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.

PEACHY PORK CHOPS

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.

PEACHY TENDER PORK CHOPS

Steps:

• Drain peaches, reserving syrup.
• Moisten chops in about 1/4 cup of syrup.
• Coat chops with seasoned coating mix as directed on package.
• Arrange chops in single layer on rack in ungreased shallow pan.
• Bake at 425 for 40 minutes.
• Place peaches in pan with chops, brush with peach syrup.
• Bake an additional 10 minutes longer.
• SAUCE.
• While baking chops heat together 1/2 cup peach syrup, the brown sugar, ketchup and vinegar.
• Serve with chops and peaches.

PEACHY PORK CHOPS

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.

PEACHY GINGER PORK

Steps:

• Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

PEACHY PORK RIBS

Steps:

• Place ribs in a shallow roasting pan; add water. Cover and bake at 325° for 2 hours., Meanwhile, for sauce, place peaches in a blender; cover and process until blended. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through., Drain ribs. Spoon some of the sauce over ribs. Grill ribs on a lightly oiled rack, covered, over medium heat until browned, 8-10 minutes, turning occasionally and brushing with sauce.

GRILLED PEACHY SWEET POTATO AND PORK FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place one-fourth of the sweet potato slices on one side of each foil piece. Sprinkle with salt. Cut butter into small pieces; sprinkle over sweet potato. Top with pork chops and peaches. Sprinkle with cinnamon.
• Fold foil over pork mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 20 to 22 minutes or until sweet potatoes and peaches are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with onions.

PEACHY PORK STEAKS

Steps:

• In a large skillet, heat oil over medium-high heat. Brown pork; sprinkle with the basil, salt and pepper. Drain peaches, reserving syrup. Place peaches in a 5-qt. slow cooker; top with pork. In a small bowl, combine the syrup, vinegar and bouillon; pour over pork. , Cover and cook on high, 1 hour. Reduce heat to low and cook until pork is tender, 4 hours longer. Remove pork and peaches to a serving platter; keep warm. , Skim fat from cooking liquid; place liquid in a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir until thickened, 2 minutes. Serve the pork, peaches and sauce with rice.

PEACHY PORK CHOPS

Steps:

• Place pork on a lightly greased rack of broiler pan.
• Sprinkle with salt and onion powder.
• Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 minutes on each side or to desired doneness.
• Combine peaches and remaining 3 ingredients in a saucepan.
• Cook uncovered, over low heat 10 minutes, stirring often.
• Arrange pork chops on a platter.
• Pour peach sauce over pork.

PEACHY PORK PICANTE

Steps:

• 1. In a nonstick Skillet,add Pork pieces and cook until meat turns white. Sprinkle Taco pkt. evenly over meat and combined thoroughly.
• 2. Add Salsa and Peach Preserve. Stir until Preserve is melted and meat is now glossy.
• 3. Chop up parsley and sprinkle over top. Best if served over rice. Enjoy!

JUST PEACHY PORK TENDERLOIN

Steps:

• 1. Flatten each tenderloin slice to 1/4 inch thickness. Sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil until juices run clear. Remove and keep warm.
• 2. Add peaches and lemon juice, stirring to loosen brown bits, cook and stir over medium heat for 3-4 minutes or until peaches are tender. Stir in pork and preserves heat through.

PEACHY PORK

Steps:

• In a large skillet, saute pork in oil for 4 minutes. Add garlic; cook and stir 1 minute longer. Stir in salsa and preserves; bring to a boil. Reduce heat; cover and simmer for 2 minutes or until meat is no longer pink. Serve over rice.

SLOW-COOKED PEACHY PORK CHOPS.

Steps:

• 1. In lg skillet, over med-high heat, brown chopss in oil. Pour off any fat. In bowl, combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup reserved peach syrup and vinegar, mix well. Sprinkle pork chops w/ salt and peper. Arrange chops in slow-cooker, place peaches on top of chops. Pour tomato mix over all. Cover, cook on low for 4-6 hrs, or until pork is completely done.

SLOW-COOKED PEACHY PORK CHOPS

Steps:

• 1. Spray a lg skillet w/ cooking spray, place over med-high heat. Brown chops on both sides, pour off any fat.
• 2. In bowl, combine brown sugar, cinnamon, cloves, tomato sauce , reserved peach syrup, and vinegar, mix well.
• 3. Sprinkle chops w/ salt and pepper and place in a 4-quart slow-cooker. Place peaches on top of chops. Pour sauce over peaches. Cover and cook on low for 4-6 hrs, or until chops are cooked through, but tender.