Reviewed: Jun. 23, 2004

A good change of pace when I get tired of my regular pork chop recipes. I served it with a baked sweet potato; however, I think rice would go better with the sauce.

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MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Jun. 21, 2004

I didn't have peach preserves, but I had a peach - so, I peeled and diced it and added a half-teaspoon of honey. I also used fresh ginger instead of dried ground (about a tablespoon, minced) and a whole teaspoon of chile paste. It also didn't take as long to cook all the way through - maybe if the chops were really thick you'd need 8 minutes per side, but not for regular ones! I served it with cajun-spiced rice pilaf, and the remainder of the bottle of wine.

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Kuldunia

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 10, 2004

Great flavor. I used apricot preserves instead of peach. A tad dry (be sure not to overcook!), but good.

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Kerry

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Reviewed: May 28, 2004

I would call these Sweet Peach-Glazed Pork Chops, as they are sweet, not spicy. They were okay -- we ate them all -- but nothing to rave about. Probably won't make them again.

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casey

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Reviewed: May 27, 2004

This was way too sweet for us. I used pineapple-apricot jam but I don't think it would have mattered using peach. It was just too sweet. Maybe if I used more Worchestershire sauce we would have liked it better.

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BethK

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: May 20, 2004

This recipe was great and easy. I used apricot preserves since I had them on hand and quartered mushrooms and added while browning the chops. The sauce was excellent and I'll serve it over browned chicken breasts too. I served this with mashed potatoes and steamed spinach.

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EVENINGELK

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Reviewed: Mar. 15, 2004

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.

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Nikki_D

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Living In: Valley Springs, California, USA

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Reviewed: Mar. 12, 2004

This recipe made a wonderful sauce and the pork has the exact cooking time. I thought this was great!

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Feb. 7, 2004

This is a rockin' recipe!! My fiance and I have it probably once every couple of weeks. I make mock mashed potatoes(cauliflower) and use the sauce for a gravy. I tell everyone about it. So easy...I now keep peach preserves in the fridge at all times.

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MEGGAN1

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Reviewed: Jan. 9, 2004

This was alright but not really something I'd endeavor to cook again. The flavors were nice but I felt they should have been stronger. They were too mild, even increasing the amount of chili paste. Again, nice flavor just not the "Wow" I was looking for.

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LIKE2COOK2

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Reviewed: Oct. 24, 2003

This is an easy dish to prepare and I only had to make one change. I feel this should be called "Tangy" Peach-Glazed and not "Spicy". For it to be spicy - as other suggested - you have to increase the amount of chili paste. I used garlic chili when I prepared it.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Sep. 28, 2003

Very good. I paired it with a fresh peach salsa, which was terriffic. Would not cook for 8 minutes per side (step 3) unless they're incredibly thick. I did 3 min. with somewhat thick chops and it was just right.

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FRAN

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Reviewed: Jun. 8, 2003

I tried this recipe tonight and thought it was fabulous. Even my kids ate it, and they are to two pickiest eaters around. I didn't use the chile paste becuse of the kids, but it still turned out fantastic!

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ZODIACKF

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Reviewed: Jun. 4, 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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JL8MP31

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Reviewed: May 22, 2003

This was yummy! I didn't have peach preserves, so I used apricot and it was great!

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Reviewer:

GROOVYFISH

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Sachse, Texas, USA

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Reviewed: May 19, 2003

I used pork loin instead of chops and it turned out rally well. Very good blend of sweet and spiciness.

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Jess

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Reviewed: Apr. 10, 2003

Really good sauce. I didn't have peach preserves so I substituted low sugar apricot preserves and it came out great. I also just mixed the spices into the sauce instead of patting them onto the meat, less hassle.

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BEVINK

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Reviewed: Mar. 19, 2003

I liked this recipe, my husband loved it. The ginger gave it an asian taste. I didn't cook the pork chops as long as the recipe called for, and they were still borderline overcooked. I would definitely watch carefully and adjust the cooking time appropriately.

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KTCHN6

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Reviewed: Feb. 28, 2003

It was pretty good but not outstanding. Can use other jams, such as apricot which other reviewer suggestes.

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Feb. 27, 2003

Very impressed! Tender chops with great flavor. I served them on rice which gave the rice awesome flavor as well. I did have to cook them for about 40 minutes since the chops were pretty thick.

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