Reviewed: Jul. 14, 2008

Very, very nice dish. Rubbing cinnamon and ginger into the chops was an aromatic job - loved it. Only change, had curry paste instead of chile paste. The chops were thick (1 in, but 8 min per side may have been a shade too long.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jul. 5, 2008

These were great!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jun. 16, 2008

This never fails in my household. I love this recipe, and make it all the time. I typically end up adding more preserves and chili paste, but this is a perfect main dish!

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stefaniek

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Encinitas, California, USA

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Reviewed: Jun. 8, 2008

This recipe gave bland pork chops a wonderful spicy and sweet glaze that was delicious. I halved the recipe and used orange juice instead of the wine (I had none in the fridge) and used apricot preserves instead of the peach (again, I didn't have peach) and it was still fabulous! I cooked the pork chops until the internal temperature was 165 degrees, so my cooking time was a little less than the recipe recommended, but they turned out juicy and succulent. My husband dreads pork chops, but we all agreed that this made them especially enjoyable.

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AWESTOVER

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Reviewed: May 20, 2008

very good! Hubby LOVED it also... I made some minor changes, I added a bit more wine then called for and I added some fresh sliced peaches to the sauce, skin and all... a Very tasty recipe... Note, if you are using a non stick pan there is no need to add the oil, lowers the fat content too! And just in case if people don't know,REMOVE THE PAN FROM HEAT BEFORE YOU ADD THE WINE!!! I have seen many people make this mistake.. This recipe would be good with a sparkling wine or a port also

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samanthalynn

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Apr. 18, 2008

These were really good after I made a few small adjustments. I used an Asian chile paste (I didn't know what chile paste it called for, exactly- I think it's called Huy Fong) and I doubled the amount. I also added some minced garlic, some chili powder, and a couple of drops of Tabasco. This gave it the right amount of spiciness to balance the sweetness. We grilled thick (about 1/2") pork chops on a slow fire and basted regularly with the extra sauce, then poured some on top right before serving. DELICIOUS!

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2008

I loved this recipe. I didn't have peach preserves so I made my own using canned peaches. I also didn't have chile paste so I made my own version. I made oriental ginger noodles to go with it and it was a delicious meal.

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Carolyn

Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 6, 2008

This was good...I will probably fix this is again for my family, or take it to a friends house for a "comfort food" However, I felt it was a bit misleading under the "healthy food" section, because just one pork chop has over 400 calories...considering these are boneless...I thought it would have been less...just fyi on that if you are watching your calories. The flavor of the glaze was sweet and not to overwhelming. Quite good!

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MICHELEGROOMS

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Reviewed: Jan. 9, 2008

This is SO good! My husband and I loved it, we can't wait to make it again! I actually did this with pork tenderloin, which I first seared, and then broiled, basting occasionally. I also couldn't find chili paste, so I substituted equal parts chili powder and red pepper.

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Jolie

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Reviewed: Jan. 6, 2008

This was delicious! My husband loved it and has begged me to make it again!

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OchineKhorosho

Cooking Level: Intermediate

Home Town: Rutherfordton, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 17, 2007

This is one of our favourite meals. Have never been able to find peach preserves, so have been using a "no sugar added" apricot jam to great success. The sauce is so wonderful on rice that I always make extra (sauce and rice!), and this also freezes beautifully for a healthy, easy "TV dinner" for work lunches or busy nights.

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frecklepelt

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Reviewed: Oct. 28, 2007

These were delicious. I made no changes except to use 1/2 cup Peach Sauce and 1 cup Apricot Preserves. I'd make this recipe again in a hot second. Thank you so much, Virginia!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 11, 2007

ok

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crystalsal

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Reviewed: Sep. 21, 2007

It was ok. It was a different flavor than what I was expecting & my boyfriend thought it tasted like fancy soap. I think if I made this again I would skip the cinnamon all together. Just didn't do it for me.

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JENZINGER

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

Living In: Ridgefield, Washington, USA

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Reviewed: Jul. 7, 2007

I just started cooking and i really have no knowledge of it and this was just plain simple. I didnt have a peach preserve so i ended up using mango preserves and it worked out great.

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Phil A.

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Reviewed: Apr. 7, 2007

Very good recipe, and very easy. I used one cup diced apricot (apparantly it was a bad day for peaches in the market), and 1 1/2 tablespoon of apricot preserves. I wanted something fresher, and less gooey. Other than that I followed the recipe. I shifted and turned the chops in the pan more, in order to really coat them and they absorbed the flavor wonderfully - by the way, that small amount of preserves was plenty for a nice glaze. Cooking time really will vary with the size of pork chops your butcher has. Very good method, will def. try with other fresh fruits in the future. Served with fresh spicy green beans and asian sauteed mushrooms.

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AbbyC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 7, 2006

I made these chops for dinner last night and we thought they were just ok. We found that we couldn't really taste the peach much (maybe some fresh peaches in the sauce would be good) and I used about 1/2 Tbsp of Asian chili sauce instead of paste. In the end, there was a good amount of spice, but we couldn't taste anything else but spicy/sweet.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 7, 2006

I'm giving this three stars because it was ok. Not great, just ok. Hoping that if I make it again, (with thicker chops) that it will come out better.

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rlkohls

Cooking Level: Expert

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Reviewed: Aug. 6, 2006

I loved this recipe, super easy and full of flavor!

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JAMfam

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Reviewed: Jul. 11, 2006

Very bland! Husband ate most of his without comment, and I didn't even bother to finish mine. I followed most of the recipe, although I let my chops marinate for an hour in the sauce first. The sauce alone smelled and tasted great, it just seemed the chops didn't absorb any of the flavor. This seemed like a goos idea, but I won't make it again.

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Spicy Peach-Glazed Pork Chops

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