Prep 15 mins
Cook 1 hr 5 mins
I found this recipe in my Good Housekeeping cookbook when I was looking for recipes I could use for blade pork chops, which are fairly inexpensive at my grocery store. This recipe will work with any cut of pork chop; thin chops shouldn't be used, however. I'd never made chops with this type of sauce, but I'm glad I tried it -- it's delicious!
- 4 -6 pork chops, any cut, including blade cut or 4 -6 shoulder steaks, all cut 3/4 to 1-inch thick
- 1⁄2 small onion, thinly sliced (optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup chicken broth
- 16 ounces can cling peach halves, separating syrup from peaches
- 1⁄4 cup chili sauce (I prefer Heinz brand)
- 2 tablespoons lemon juice
- Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
- Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
- Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
- (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).
This is a GREAT recipe! I did not chili sauce so I used ketchep with chipotle pepper, celery seeds, clove, cinnamon, garlic and onion. I also cooked the peaches in with the sauce, but think I might try not doing so cause too much of the sweetness gets cooked out. But seriously great recipe!!
I am so excited to be the first to review this terrific recipe! The flavour is wonderful and it takes minutes to prepare, then you just enjoy the smell of it cooking for an hour!! I did add the peaches to the sauce and we all enjoyed them. The blade steaks were juicy and tender. I will be making this one many more times. Thanks for sharing your recipe. Made for PRMR.