Peach Glazed Pork Chops

Peach Glazed Pork Chops – These sticky and sweet spiced peach glazed pork chops are a family favorite.  For this dish, I use 1-inch thick bone-in pork chops giving this pork dish a fantastic flavor.  The glaze is sweet, sticky and delicious, and works well with chicken or boneless pork chops too.

Thick cut pork chops like these will take longer to cook to tender perfection, so, if you use a different cut or thinner cut, adjust the cooking time accordingly.  I serve this with rice providing a way to enjoy every drop of the delectable sauce.  However, mashed potatoes wouldn’t be shabby at all with these peach glazed beauties, the choice is yours.

Ingredients you’ll need:
4 [1] inch thick bone-in pork chops
seasoned salt and black pepper
oil
Sauce:
1 small onion, diced
2 Tbsp butter
4 clove garlic, minced
1 [12] oz jar peach preserves
1/2 cup ketchup
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp sriracha sauce [or 1/2 tsp red pepper flakes] 1/2 tsp Chinese five spice
1/2 tsp ground ginger
cornstarch for thickening
Basmati or Jasmine rice for serving

Directions:
Rinse and pat dry the pork chops.  Season on both sides with seasoned salt and black pepper to your taste. On the stove top in a large skillet, heat a few drizzles of olive oil.  Sear the pork chops on both sides for around 3 minutes each side.  Remove from the pan to a platter and keep warm.

Add the diced onion and butter to the pan.  Cook until the onion is beginning to soften, around 3 minutes.  Add the garlic and cook until fragrant, around 1 minute.  Add the peach preserves, ketchup, soy sauce, rice wine vinegar, sriracha sauce, five spice and ground ginger.  Stir taking time to scrape any brown bits from the bottom of the pan.  Return the pork chops to the pan and turn to coat with the sauce.  [Tip:  The pork chops will release juices while cooking, increasing the amount of drippings in the sauce.]

Cover and simmer over medium-low heat for 15-17 minutes per side, depending on the thickness, adding more or less time as needed.  When done, remove to a platter, cover and keep warm.  Dissolve 1 Tbsp of cornstarch in cold water, then whisk into the sauce. Repeat until the desired thickness is reached. Rest the pork chops for 5-10 minutes before serving drizzled with sauce over rice.  Yield: 4 servings

Cook’s note:
Chinese Five Spice powder is a combination of clove, anise, Szechuan peppers, cinnamon and fennel.  It’s inexpensive and readily available in the Asian section of most grocery stores.

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Peach Glazed Pork Chops

Servings 4

Author Melissa Sperka

Ingredients

• 4 [1] inch thick bone-in pork chops
• seasoned salt and black pepper
• oil
• Sauce:
• 1 small onion diced
• 2 Tbsp butter
• 4 clove garlic minced
• 1 [12] oz jar peach preserves
• 1/2 cup ketchup
• 2 Tbsp soy sauce
• 2 Tbsp rice wine vinegar
• 1 Tbsp sriracha sauce [or 1/2 tsp red pepper flakes]
• 1/2 tsp Chinese five spice
• 1/2 tsp ground ginger
• cornstarch for thickening
• Basmati or Jasmine rice for serving

Instructions

1. Rinse and pat dry the pork chops. Season on both sides with seasoned salt and black pepper to your taste.
2. On the stove top in a large skillet, heat a few drizzles of olive oil. Sear the pork chops on both sides for around 3 minutes each side. Remove from the pan to a platter and keep warm.
3. Add the diced onion and butter to the pan. Cook until the onion is beginning to soften, around 3 minutes. Add the garlic and cook until fragrant, around 1 minute.
4. Add the peach preserves, ketchup, soy sauce, rice wine vinegar, sriracha sauce, five spice and ground ginger. Stir taking time to scrape any brown bits from the bottom of the pan.
5. Return the pork chops to the pan and turn to coat with the sauce. [Tip: The pork chops will release juices while cooking, increasing the amount of drippings in the sauce.]
6. Cover and simmer over medium-low heat for 15-17 minutes per side, depending on the thickness, adding more or less time as needed.
7. When done, remove to a platter, cover and keep warm.
8. Dissolve 1 Tbsp of cornstarch in cold water, then whisk into the sauce. Repeat until the desired thickness is reached.
9. Rest the pork chops for 5-10 minutes before serving drizzled with sauce over rice.

Recipe Notes

Chinese Five Spice powder is a combination of clove, anise, Szechuan peppers, cinnamon and fennel. It's inexpensive and readily available in the Asian section of most grocery stores.