Peppered Pork Chops With Peach-Vinegar Glaze

Prep Time
Cook Time
Ready In

Recipe: #27971

September 08, 2017

"My Sister in law gave me this recipe."

Original is 2 servings


  • Serving Size: 1 (193.3 g)
  • Calories 266.9
  • Total Fat - 15.7 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 73.1 mg
  • Sodium - 181.9 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.1 g
  • Protein - 23.2 g
  • Calcium - 52.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.4 mg

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.


No special items needed.

2 Reviews


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!


review by:
(12 Mar 2023)

dienia b

This was very flavorful


review by:
(19 Oct 2019)

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