Peach Glazed Pork Chops (Oamc)
photo by Pamela
- Ready In:
- 27mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Bag 1
- 3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
- 1⁄3 cup brown sugar
- 1⁄3 cup apple cider vinegar
- 1 tablespoon dried onion flakes
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon chicken bouillon
- 1⁄2 teaspoon dried rosemary, crumbled
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
-
Bag 2
- 6 (5 ounce) lean boneless pork chops
-
Assembly
- 2 teaspoons olive oil
- 2 teaspoons cornstarch
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
- To defrost, place in fridge 2 days before preparing.
- To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
- Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
- Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
- Serve with rice pilaf and steamed green beans or broccoli.
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Reviews
-
I was really looking forward to trying this recipe as I am always on the lookout for new OAMC recipes, but unfortunately this recipe just did not go over well for us. I used fresh peaches which were totally soggy after cooking and somehow the rosemary/peach combination was not enjoyed by any of us. It did however, look really good and smelled terrific while cooking. Sorry, but we won't be making this again.
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Yummy! I browned the chops in a skillet then baked to finish cooking. Made the sauce in the same skillet to get up all the browned bits. The sauce reminded me of fruity German potato salad. Since I didn't cook the sauce and chops together, it was very kid friendly as they didn't take sauce if they didn't want it. My husband was surprised that it was a freezer recipe. I will be making this again.
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I thought this was very good! Hubby wasn't too sure. I used frozen peaches and cooked everything in one dish. The pork was especially yummy if you ate it WITH the peaches on the same fork. I even made a yogurt parfait with the leftover peaches (sounds weird, but it was good). I think the opinions on the peaches might vary due to ripeness maybe?
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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