Golden Peach Pork Chops Recipes

PORK CHOPS WITH PEACH SAUCE

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

GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
• Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

PEACHY PORK CHOPS

Steps:

• Preheat the grill to high.
• Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling - keep an eye on it.
• Season the chops with sea salt and black pepper, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan.
• Place on a high heat for 3 to 4 minutes, or until golden and the fat has rendered out, using tongs to ensure they're in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
• Meanwhile, peel and finely slice the garlic. Strip the rosemary leaves off the sprigs.
• Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan. Stir regularly until golden, then add the rosemary and four drained peach halves, flat side down.
• Jiggle over the heat until golden, then return the chops to the pan, add the bourbon and carefully set fire to it with a match (stand back!).
• Once the flames begin to subside, dish up with the crispy crackling.

PEACH-TOPPED PORK CHOPS

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.

GOLDEN GLOW PORK CHOPS

Steps:

• 1. In a large frying pan brown pork chops on both sides. Salt & Pepper (i used a little garlic powder too.)
• 2. Place pork chops on bottom of crock pot. Add all the rest of the ingredients in the reserved juice;mix well. Pour over meat. Cook on high for 4 hr, or slow for 8hrs. Pour over rice. rice.

PEACH-GLAZED PORK CHOPS

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).

GOLDEN GLOW PORK CHOPS FOR THE CROCK POT

Steps:

• Lightly brown pork chops on both sides.
• Sprinkle chops with salt and pepper and place in bottom of crock pot Place drained peaches on top of pork chops; reserving a 1/4 cup of peach juice.
• Mix together brown sugar, cinnamon, cloves, tomato sauce; 1/4 cup peach juice, and vinegar.
• Pour tomato mixture over peaches and pork chops.
• Cover and cook on low for 4 to 6 hours.

GOLDEN PEACH PORK CHOPS

Steps:

• Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Sprinkle with salt and pepper., In a small bowl, combine the brown sugar, cinnamon and cloves. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves over the top. Cover and cook on low for 6-8 hours or until the meat is tender.

GOLDEN PEACH PORK CHOPS

Steps:

• Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Sprinkle with salt and pepper.
• In a bowl, combine the brown sugar, cinnamon and cloves; mix well. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until the meat is tender.

GOLDEN GLOW PORK CHOPS

Steps:

• Lightly brown pork chops on both sides in large skillet.
• Pour off excess fat.
• Combine brown sugar or honey, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar.
• Sprinkle chops with salt and pepper.
• Arrange chops in crockpot pot.
• Place drained peach halves on top.
• Pour tomato mixture over all.
• Cover and cook on low for 4 to 6 hours.