Name: Peppered Pork Chops With Peach-Vinegar Glaze
Yield: 2 servings
Ingredients: 2 (6 ounce) boneless pork chops (3/4 inch thick); 1 teaspoon lemon pepper; salt to taste; 1 teaspoon olive oil; 1/4 cup red onion, chopped; 1/2 jalapeno pepper (more or less, to taste), seeded and minced; 1/4 cup chicken broth; 1/4 cup peach jam; 1 tablespoon balsamic vinegar; Fresh cilantro, chopped

Step by Step Method

Step 1

Rub chops on both sides with lemon pepper and salt. Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion and jalapeno to pan.Continue to cook, stirring occasionally, until onion is tender, about 1 minutes Add broth, jam,and vinegar to pan; cover, reduce heat, and simmer 8 to 10 minutes. Serve chops with pan sauce.. Garnish with chopped fresh cilantro.

Tips

No special items needed.

LOVED this pork chop! It's going in my Best of '23 folder. It was sweet and spicy and flavorful and, believe it or not, the sauce made for an excellent salad dressing. I hadn't dressed my green salad yet and the sauce from the pork got into my lettuce and I tried it and it was amazing. I made as directed except I used parsley instead of cilantro (I honestly believed I had cilantro in the refrigerator -- it was a surprise to discover it was parsley all along). I used the peach balsamic vinegar I have in the cupboard in place of regular balsamic. Looking forward to making this again!

Peppered Pork Chops With Peach-Vinegar Glaze

Ingredients

Nutritional

Step by Step Method

Step 1

Tips

2 Reviews

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