Poppys Peachy Pork Recipes

SUPER EASY PEACHY PORK CHOPS

Steps:

• Pre heat oven to specified temp on the "Shake 'n Bake for Pork" box. (Mine says 425*F).
• Rinse chops under running water, pat dry, and set aside.
• Drain the juice from the can of peaches into a bowl, reserving the sliced peaches in the can.
• Put one envelope of "Shake 'n Bake for Pork" into the designated baggie.
• Place a piece of aluminum foil on a cookie sheet with low edges (for easy clean-up).
• Dredge chops thru the reserved peach juice in the bowl, letting the excess drip off.
• Place 2 chops at a time into the "Shake 'n Bake for Pork" coating, and vigorously shake them to cover completely. Place them on the sheet pan. Continue to do so with the 2 or 4 remaining chops (spacing accordingly).
• Bake according to package (my box says 15 minutes, depending on thickness, at 425*F). After they are almost cooked thru (around 10- 12 minutes, depending on thickness), add 2 -3 slices of peaches to the top of each chop and let bake an additional 5 minutes (or until chops are cooked thru. Do not over-cook).
• Here is the OPTIONAL "peachy stuffing". If not making, just skip to Step #12.
• Note: I sometimes dice up a peach slice to add to the stuffing, but that's entirely up to you. So, let's get out your box of "Stove Top Stuffing for Pork".
• Put the reserved peach juice (that we dredged the chops thru), into a measuring cup. Fill the remainder of the measuring cup with enough water to equal 1 & 2/3 cup liquid (or whatever your box specifies for liquid) and add the butter. Bring to a boil on stove-top over medium heat in a sauce pan and then reduce to a simmer for just a few minutes. Remove from heat, add the stuffing cubes (and diced peach slice, if using) and cover for 5 minutes and fluff with fork. (At this point, stuffing may be mounded onto the tray with the chops to get a little crispy during the last 5 minutes of baking), or just follow directions on box and leave it alone). It may need a splash more water before serving, but be patient. Then you can fluff it with a fork just before dinner.
• Remove chops from oven and let rest for 5 minutes (loosely tented with foil) before eating, so juices will redistribute. I love to serve fresh or frozen green peas with this dish (cooked, of course). They seem to work well together. Serve any remaining peach slices from the can with the meal.
• Enjoy!

JAMIE OLIVER'S PORK WITH PEACHES

Steps:

• Preheat oven to 425 degrees F.
• Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
• Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
• Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
• Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
• Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
• Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
• Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
• Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
• Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

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.

PEACHY PORK

Steps:

• Brown pork on each side with garlic in a skillet over medium high heat, about 6-9 minutes.
• Mix preserves and salsa in a measuring cup.
• Pour over chops.
• Cover and simmer for at least 15 minutes. (The longer the better, I just don't ever have any more time!).
• Serve over rice!

ROSEMARY-MUSTARD PORK WITH PEACHES

Steps:

• Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
• Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
• Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
• Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
• Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

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.

PORK WITH PEACHES

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.