Pork and peach picante sauce is a tantalizing combination of sweet and savory flavors that will tantalize your taste buds. With its succulent pork tenderloins coated in a tangy sauce made from fresh peaches and zesty chili peppers, this dish is a perfect balance of sweet, sour, and spicy. Served alongside fluffy rice or roasted vegetables, this recipe guarantees to satisfy even the most discerning palate. Prepare to embark on a culinary adventure as we delve into the enticing world of pork with peach picante sauce.
Check out the recipes below so you can choose the best recipe for yourself!
PORK WITH PEACH PICANTE SAUCE
When fresh peaches are in season, I cook these pork ribs for family and friends. I love the recipe because I only need six ingredients, the slow cooker does the work for me and the ribs turn out tender and tasty. -Connie Jenista, Valrico, Florida
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss ribs with taco seasoning. Cover and refrigerate overnight., Place pork in a 3-qt. slow cooker. In a small bowl, combine the salsa, preserves and barbecue sauce. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. , Add peaches; cover and cook 30 minutes longer or until peaches are tender.
Nutrition Facts : Calories 315 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
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 PORK PICANTE
This one skillet dish is just peachy! Salsa, seasoning, pork and peach preserves all add up to one fruity, tangy treat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 15.1 g, Cholesterol 23.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 617.5 mg, Sugar 10.6 g
PORK ROAST WITH PEACH SAUCE
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
PEACHY PORK PICANTE
Make and share this Peachy Pork Picante recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Coat pork cubes with taco seasoning.
- Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 2-3 minutes, stirring occasionally until browned on all sides.
- Add salsa and preserves.
- Reduce heat to low, cover and simmer 15-20 minutes.
Nutrition Facts : Calories 383.6, Fat 18.2, SaturatedFat 6.2, Cholesterol 76, Sodium 463.7, Carbohydrate 31.6, Fiber 1.5, Sugar 21.4, Protein 22.6
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
PORK PICANTE
I can't remeber where I found this recipe but it's a good one. It is sweet and salty at it's finest. Make this and you'll be thanking me. This can be served over white rice, noodles, or bread.
Provided by BreadandButter
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
- Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
- Drain and return to skillet.
- Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
- Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
- In a small bowl stir together salsa, preserves, and corn starch.
- Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 2 minutes longer.
Nutrition Facts : Calories 208, Fat 7.2, SaturatedFat 2, Cholesterol 48.4, Sodium 486.3, Carbohydrate 18.9, Fiber 1.1, Sugar 11, Protein 16.6
SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE
Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated. http://bit.ly/amrtBM
Provided by DrGaellon
Categories Pork
Time P1DT6h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (Monitor during cooking and add more water if needed to keep fond from burning.).
- Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.
- FOR THE SAUCE: Bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
- Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
Nutrition Facts : Calories 645.9, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 3307.3, Carbohydrate 21.1, Fiber 0.5, Sugar 19.9, Protein 39.2
PORK PICANTE
"Lots of outdoor activity on our farm stimulates the appetites of my husband and three teenagers. This meal always satisfies them," writes Susan Miller from Marion, Illinois.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat., In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.
Nutrition Facts : Calories 237 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PICANTE PORK CHOPS
Make and share this Picante Pork Chops recipe from Food.com.
Provided by Wing-Man
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a skillet over medium-high heat.
- Add the pork chops and sauté for about 3 minutes on each side.
- Add the remaining ingredients.
- Lower the heat, cover, and simmer for 10 minutes or longer.
Nutrition Facts : Calories 325.8, Fat 14.5, SaturatedFat 4.8, Cholesterol 124, Sodium 479, Carbohydrate 5.9, Fiber 1.3, Sugar 3, Protein 41.3
PORK CHOPS WITH PEACH PICANTE SAUCE
Zesty seasoned pork chops are pan-fried and served topped with a tangy peach and salsa sauce.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. In a small bowl mix salsa, preserves and vinegar; set aside.
- Coat each side of the pork chops with 1 teaspoon of taco seasoning. Add chops to pan; cook until deep brown and cooked through, about 5 to 7 minutes per side. Transfer pork chops to dinner plates and keep warm.
- Add salsa mixture to the skillet. Stir and bring to a simmer. Cook for about 2 to 3 minutes to thicken. Spoon a portion of sauce over each chop and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 30.1 g, Cholesterol 59.1 mg, Fat 17.8 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 1169 mg, Sugar 21.5 g
CHINESE PORK CHOPS W/ PEACH SAUCE
My, Oh My!! Just can't believe how wonderful the flavors blend in this dish! Try a change from the normal pork chop dishes. You'll be glad you did!
Provided by Seasoned Cook
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain peaches and save 1/2 cup of juice. Cut peach slices into smaller pieces and set aside.
- Salt and pepper pork chops on each side. In large skillet, fry pork chops in vegetable oil until brown. Remove chops from skillet.
- In same skillet, pour 1/2 cup of reserved peach juice, preserves, soy sauce, brown sugar, ginger and dry mustard. Stir until mixed. Stir in cut peach slices.
- Place pork chops back into skillet, having chops on bottom and simmer on very lowest heat for 35 minutes covered with a lid. Sauce will thicken as it simmers.
- Serve with sauce and peaches on top of chops. Great with rice as a side dish!
PORK CHOPS WITH PEACH PICANTE SAUCE
Zesty seasoned pork chops are pan-fried and served topped with a tangy peach and salsa sauce.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. In a small bowl mix salsa, preserves and vinegar; set aside.
- Coat each side of the pork chops with 1 teaspoon of taco seasoning. Add chops to pan; cook until deep brown and cooked through, about 5 to 7 minutes per side. Transfer pork chops to dinner plates and keep warm.
- Add salsa mixture to the skillet. Stir and bring to a simmer. Cook for about 2 to 3 minutes to thicken. Spoon a portion of sauce over each chop and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 30.1 g, Cholesterol 59.1 mg, Fat 17.8 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 1169 mg, Sugar 21.5 g
Tips:
- Choose ripe peaches for the best flavor.
- If you don't have fresh peaches, you can use frozen or canned peaches. Just be sure to drain the canned peaches well before using.
- You can adjust the spiciness of the sauce by adding more or less chili powder.
- Serve the pork with rice, beans, or tortillas.
- Leftover pork can be stored in the refrigerator for up to 3 days.
Conclusion:
Pork with Peach Picante Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and juicy, and the sauce is flavorful and slightly spicy. This dish is sure to be a hit with your family and friends.
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