Peach Chops

6
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In

Recipe: #3994

January 11, 2012



"My friend Jenny created this recipe with her sister Toni one night. They very kindly shared the recipe, which I have made many times over the years. Cooking time will vary greatly depending on the thickness of your chops. Jenny used home canned peaches. If you prefer, apricots or mango may be used instead of peaches."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (171.4 g)
  • Calories 182.9
  • Total Fat - 10.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 16.5 mg
  • Sodium - 322 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 13.2 g
  • Protein - 5.1 g
  • Calcium - 13.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 42.2 mg
  • Thiamin - 0.2 mg

Step 1

Set pork chops in a rimmed dish and season to taste on both sides with salt & pepper and a splash of Worcestershire sauce. Allow to rest on the counter for 30 minutes while you prepare the sauce (if you need longer, then place in the fridge instead).

Step 2

Combine sauce ingredients in a small saucepan, saving the juice from the peach can to add if the sauce looks too thick or dry (I add at least half usually). Bring the sauce to just a boil, then lower the heat, cover, and allow to simmer on medium-low heat for about 20-30 minutes.

Step 3

While the sauce is simmering, prepare your grill.

Step 4

Set aside about 1/4 cup of the sauce for basting the meat, keeping the remainder warm in a covered pan over very low heat.

Step 5

Grill chops until they are cooked through, basting with the 1/4 cup reserved sauce. The cooking time varies greatly depending on how thick your chops are. Thick butterfly pork loin chops take roughly 14 minutes, but thinner loin chops only take about 7 minutes. Be careful not to overcook.

Step 6

Serve chops with a warm spoonful of the sauce on top.

Tips & Variations


No special items needed.

Related

Derf "RIP" Forever in our Kitchen

mmm we loved these chops! I used peaches i had frozen last summer, used the juice as they defrosted, and apricot jam. Just made two chops; they were delicious and i will be making them again with this year's new peaches. Thanks Heather for posting a keeper!

(8 Jul 2013)

AJQuilts

My family loved this, it was simple to make and really great, so thanks!

review by:
(10 Jun 2012)

AlteredEgo

Absolutely loved these chops, but then I'm partial to almost any combo of fruit & meat! I have all three fruit preserves in the fridge, but used the peach to intensify that particular flavor, at least this time around, & even though there were just the 2 of us, I made the whole recipe & the leftovers were just as good as the initial dinner! Many thanks for sharing this great recipe!

review by:
(31 Jan 2012)