Peach-Glazed Pork Chops - dummies

By Bev Bennett

Fruit and pork are a delightful duet. When fresh peaches are in season, peel and slice two large fresh peaches for this pork chop recipe. Otherwise, use frozen peach slices.

Preparation time: 5 minutes

Cooking time: 20 minutes

Yield: 4 servings

1 tablespoon vegetable oil

4 boneless pork chops, 1 inch thick

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup chicken broth

1/2 cup peach jam

2 cups peeled, sliced peaches

1/4 teaspoon ground ginger

1 tablespoon honey mustard

1 tablespoon cider vinegar

  1. Heat the oil in a large sauté pan over medium heat.

  2. Season the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Add the pork chops in a single layer to the sauté pan and brown for 2 minutes per side.

  4. Remove the pork chops from the pan and set aside.

  5. Add the broth and cook over high heat, scraping up browned bits from the pan.

  6. Reduce the heat to low.

  7. Peel and slice the peaches.

  8. Stir together the peach jam, 2 cups peaches, ginger, honey mustard, vinegar, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

  9. Stir the peach mixture into the pan.

  10. Return the pork to the pan and baste with the jam mixture.

  11. Cover the pan and simmer for 15 minutes.

Per serving: Calories 348 (From fat 99); Fat 11g (Saturated 3g); Cholesterol 64mg; Sodium 629mg; Carbohydrate 39g (Dietary fiber 2g); Protein 23g.