READY IN 30 mins

Spicy Peach-Glazed Pork Chops

Read Reviews (182)

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

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

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.

—Nikki_D

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Most Helpful Critical Review

Nov 05, 2011

Bland

—nbender182

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268 Ratings

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Jul 23, 2003

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

—GINAH1

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Oct 18, 2002

Delicious sauce!

—KIMAR

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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.

—VOODOODALI

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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.

—MOANELLO

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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

—D

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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.

—JL8MP31

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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.

Nutritional Information

Spicy Peach-Glazed Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 404
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 2.7g 13 %
Cholesterol 36mg 12 %
Sodium 91mg 4 %
** Potassium 257mg 7 %
Total Carbohydrates 58.2g 19 %
Dietary Fiber 0.2g < 1 %
Protein 13.2g 26 %
Sugars 52.1g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 2 %
** Iron 8 %
** Thiamin 42 %
** Niacin 50 %
** Vitamin B6 23 %
** Magnesium 6 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.