Spicy Peach-Glazed Pork Chops Recipe - Allrecipes.com
Spicy Peach-Glazed Pork Chops Recipe
  • READY IN 30 mins

Spicy Peach-Glazed Pork Chops

Recipe by  

"Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
  3. Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2007

This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids, you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers.

 
Most Helpful Critical Review
Nov 05, 2011

Bland

 
Jul 23, 2003

This was great! I used butterfly cut pork chops which signifcantly reduced the cooking time.

 
Oct 18, 2002

Delicious sauce!

 
May 10, 2003

This was very good. I didn't have all the ingredients on hand, so I substituted the following: Orange Marmalade for the Peach Preserves, and 1 tsp. Walkerswood Jerk Seasoning for the chile paste. (Note: Walkerswood is a very thick jerk seasoning paste--comes in a jar-- that you generally rub into meat. Found in Caribbean section of grocery store here in the northeast.) The result was great, although glaze was a little on the thin side. I would probably decrease wine to 1/4 cup next time.

 
Oct 22, 2002

This recipe is so quick and easy - and very tasty. I added a little extra chili paste (I like it hot) and a couple cloves of minced garlic and it was superb. I will definitely be making this one again.

 
May 13, 2003

I made a couple of changes just to accomodate what I had on hand. I used pork loin instead of chops, marmalade instead of peach preserves, mild curry paste instead of chili paste and sherry instead of wine. Still turned out incredibly tasty!! Dee

 
Jul 13, 2003

This is a good change to other more basic pork dishes. The sauce is great-not too sweet and not too strong. Next time I need to make some mashed potatoes or something to put the sauce over.

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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