Recipe by CHRISTYJ
"This one skillet dish is just peachy! Salsa, seasoning, pork and peach preserves all add up to one fruity, tangy treat."
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boneless pork loin, cubed
1 (1 ounce) package
taco seasoning mix
I've been making this receipe for about 10 years. I have change it quite considerably. I used chicken cutlets (not a huge fan of pork) that I cut into small pieces. Two packs of salsa seasonings. Shake the chicken in bag w/ the seasonings and lightly brown chicken in skillet. I 'dump' 3 jars of salsa (Old el paso) into chicken and a whole jar of peach preserves. Let it simmer until hot - 10 min. I serve it w/ rice (or egg noodles) - I have more than enough sauce to spoon over the rice to serve as a side. It will feed about 6 people. Reheats excellently.
Too spicy for my taste. I think it would have been better with more peachy taste.
VERY easy meal to make; I didn't have peach preserves, so I mixed a can of peaches (with their juice) and 1/4 cup sugar in a sauce pan, brought it to a boil and let it reduce down, mashing the peaches as they cooked. Added a bit more than 4 Tablespoons of the peaches to the salsa mixture; made it all the more spicy sweet. I served it with black beans and rice. Between huge bites, my husband declared this was better than anything he's had in a restaurant. Thanks for helping to make me look so good!
This dish is fantastic! I bought a jar of Newman's own peach salsa instead of combining regular salsa with fruit preserves and it came out delicious! Served with a side of black beans....will be making this one weekly!
My family loves this meal. It is so quick and easy to prepare. I make the recipe exactly as is and serve over white rice with green beans on the side.
This has quickly turned into one of my favorite dinner recipes. The easy to delicious ratio is fantastic. I like a little less salsa and a little more peach flavor, so I use 2/3 c. salsa and 5 tablespoons peach preserves. I also like to add a chopped green pepper to the mix for some added flavor and healthfulness.
I just made this for my wife and two girls. I love it when I hear, "Dad, may I have some more?" This recipe is simple and wonderful tasting. It wasn't without some changes, however, some intentional and some not. The intentional change was using can peaches, adding a bit of sugar, and boiling them down, as another reviewer suggested. The unintentional change was that after I seasoned my pork cubes with the taco seasoning, I got ahead of myself and added the salsa before I browned the pork. What else could I do but cook it anyway. I kept it over a medium heat, add the peaches a few minutes before serving and it was excellent. This recipe will go very well with chicken. I have to make a dish for my wife's Christmas party this year and this one will probably be eat.
I'd give this a 10. Simple and easy. I had taken out about 1 1/2 lbs of pork cubes from the freezer so I used the full package of Taco seasoning but needed some more which I didn't have on hand. I had some rib seasoning leftover from the week-end (1 tablespoon of cumin, 1 tablespoon chili powerder, 1 tablespoon of paprika) so I added that. It was perfect - right amount of heat! Since I was using more meat I did use 2 cups of salsa and 8 tablespoons of peach preserves. I served it over spanish rice. There were only the two of us and we had to stop ourselves from eating the entire serving. My guy already claimed the leftovers for lunch. Thanks submitter.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Pork Picante
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 31
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