Reviewed: Nov. 5, 2009

Excellent recipe as-is. Will definitely serve again!

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cmmilhoan

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Oct. 13, 2009

This was SO yummy! And it did make a lot more sauce than I needed. So the next evening, I cooked some whiting in the sauce and then poured it all on rice. My husband and super picky brother ate it all! It was great.

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Tezuka

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 5, 2009

This was sooooo easy!! And the flavors were really great. I didn't have peach preserves, so I diced a fresh peach and simmered it on the stove with about a 1/4 cup sugar and a splash of water, mashing it to create the sauce. I think next time I'll just use 1 Tbsp Worcestershire sauce, as 1.5 Tbsp was a little over powering. Everyone loved it!

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Evan

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Reviewed: Sep. 28, 2009

Awesome awesome awesome! I've made this three times now, twice for chops and once for chicken breasts. I had to lie to my dad before hand because he HATES ginger, but he took one bite and made a "this is delicious" face. The remaining sauce is great for potatoes, too. I used it on center cut and butterfly chops, both were great, just adjust the cooking time. Just thinking about this recipe makes me want to rethink dinner tonight. mmmm.

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shangriluck

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Reviewed: Sep. 26, 2009

The sauce is to die for! Will keep the sauce recipe for many other cuts of pork. Make sure you really sear the chops in the pan to make very crunchy. I used chili powder insted of paste, olive oil and marsala wine. I also had homemade peach preserves that I used in the recipe. Save the sauce to serve on the side as a gravy. The smell will have your family running to the table!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Sep. 22, 2009

This is a good starting point but far from what I will do next time I make this. As is it is a bit on the bland side. This just screams for a couple cloves of minced garlic and I will double the chili paste next time. I will also reduce the sauce a bit before returning the chops to the pan. My sauce was a bit on the thin side and didn't coat the chops like it should. With those changes this will definitely be a 5+ star recipe. Thanks Virginia - we enjoyed your recipe and will enjoy it again with minor modifications to suit our tastes.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 30, 2009

This was amazing and so easy! Served with sauteed zucchini/yellow squash with tarragon and the flavors blended so well for a delicious meal!

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80sGirl

Cooking Level: Intermediate

Home Town: Danville, Pennsylvania, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Aug. 26, 2009

Perfect! Will use again and again. might try different preserves next time to change it up. I want to try this glaze on salmon too.

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jmac5

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Reviewed: Aug. 6, 2009

Very, very tasty. Although I didn't get a lot of spice - but that was OK - I enjoyed the other flavors. Used apricot preserves instead of peach - and I just skipped the second step of removing the chops from the skillet and added the wine to the preserves mixture - poured it right on the browned meat and then simmered. I did have to add some more water as the sauce became a little too thick before the pork was cooked. Buttered green beans were an excellent side.

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gapch1026

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Reviewed: Jul. 31, 2009

This was a pleasant surprise. My husband doesn't like sweet meat, but was game to try the recipe. I agree with many of the other reviewers that there was little spice. Overall, the chops are well seasoned. The ginger and preserves make a good combination. Not overwhelmingly sweet.

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robin dupree

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Reviewed: Jul. 23, 2009

This is a very good recipe for a quick supper. The only change I made was to use sugar-free apricot preserves instead of the peach preserves. I wasn't sure it would still work without the sugar, but it turned out nice. I served it with sauteed zucchini from our garden and a side of rice that I poured the preserve mixture over. My hubby really enjoyed this even though he doesn't like apricots. He thought it was peach preserves because he saw the recipe. Oh well...

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cheesemaker

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Watkins Glen, New York, USA

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Reviewed: Jul. 9, 2009

Great recipe...I used apricot preserves and added 2 cut-up fresh peaches and it was yummy!

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Jennifer

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Reviewed: Jun. 30, 2009

This was fantastic! The sauce was thick, sweet and delicious. I added red pepper flakes, however wish I had used more, as well as more chili paste because the final product wasn't as spicy as I would have liked. Great simple recipe and a crowd pleaser! Would be great with chicken.

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jess

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Reviewed: Jun. 21, 2009

The glaze for this meal was pretty tasty, but I think the chops we bought were much thinner than most pork chops, so we may have cooked them for too long. The pork itself came out rather tough and chewy. Might try a different cut next time.

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: May 26, 2009

Yummy! Sweet and spicy and just scrumptious!

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MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2009

Pretty good. I added some sliced canned peaches for texture and a teaspoon of crushed red pepper flakes for a bit more heat.

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zombii17

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 21, 2009

One of my favorite glazes ever! It is a really sweet and sour sensation. I use a very similar grave on chicken. Everyone REALLY enjoyed it!

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Chris G

Cooking Level: Intermediate

Home Town: Marion, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 15, 2009

I'm not sure if I did something wrong. This recipe had really good reviews but I thought it was bland.

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Mary

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Reviewed: Apr. 11, 2009

Reserve the sauce and serve on the side for dipping. Excellent!

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GOCUBSGO

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Reviewed: Mar. 31, 2009

This was very good, cut down on spice bc of the kiddos. Used apricot instead of peach because I had it. The only thing was mine overcooked and I did not go the full 8 min on each side- too long?? I think next time I would simmer the sauce down a few minutes before adding the chops and then just 2-4 min per side in the sauce on low would be good. Good recipe with pantry items!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Spicy Peach-Glazed Pork Chops

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