Best 6 Pork Chops Cooked With Peaches Recipes

PORK CHOPS WITH GLAZED PEACHES

Steps:

• To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
• Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
• To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
• Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
• Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.

SLOW-COOKED PEACH PORK CHOPS

Steps:

• In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker., Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low until pork is tender, about 5 hours.

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!

SKILLET PORK CHOP SAUTE WITH PEACHES

Steps:

• Heat a large skilletover medium-high heat, add oil to pan, and swirl to coat.
• Sprinkle chops evenly with salt and pepper, and add to heated pan.
• Cook chops 3 minutes each side, or until done.
• Remove chops from pan and keep warm.
• Add shallots, thyme, and peaches to pan, and cook for 2 minutes.
• Stir in wine, scraping pan to loosen browned bits, and bring to a boil.
• Cook until reduced to 1/3 cup, about 2 minutes, and remove from heat.
• Stir in butter.
• Spoon sauce over chops.

DIJON-PEACH PORK CHOPS

Steps:

• In a large skillet coated with cooking spray, brown pork chops over medium-high heat for 4-5 minutes on each side. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender.

HEALTHY BAKED PORK CHOPS WITH DRUNK PEACHES

Steps:

• Preheat oven to 400* F.
• On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
• Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
• Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
• Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
• NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.