PEACHY CROCK POT PORK CHOPS
Make and share this Peachy Crock Pot Pork Chops recipe from Food.com.
Provided by Mary Butterfield
Categories Pork
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place browned pork chops in crock pot; season with salt and pepper.
- Place peaches on top of pork chops.
- Mix brown sugar, cinnamon, tomato sauce, syrup and vinegar.
- Pour over pork chops and peaches.
- Cook on low for 4-6 hours.
Nutrition Facts : Calories 618.8, Fat 27.3, SaturatedFat 9, Cholesterol 206, Sodium 468.2, Carbohydrate 27.1, Fiber 2.6, Sugar 24.8, Protein 63.6
ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
- Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
- Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.
CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
- Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
- Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
PEACHY PORK CHOPS
This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.
Provided by WAYBET
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
- Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g
SLOW-COOKED PEACH PORK CHOPS
"I played around with many variations of this recipe until I came up with one that was just right," Bonnie Morrow writes from Spencerport, New York. "The warm peaches make an excellent side dish for the pork."
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, brown pork chops in oil; drain. Transfer to a 1-1/2-qt. slow cooker., Drain peaches, reserving juice. In a bowl, combine the tomato sauce, water, soy sauce, rosemary, thyme, basil, cayenne and reserved peach juice; pour over pork. Top with peaches. Cover and cook on low until pork is tender, about 5 hours.
Nutrition Facts : Calories 389 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 690mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.
PEACHY TENDER PORK CHOPS
I got this recipe 10 or 15 years ago on the back of Shake n' Bake for Pork. It has been a family favorite ever since. The sauce is the best part. It is simple to make and has great flavoring. I serve it with Rice and a green vegetable.
Provided by Debby H
Categories Pork
Time 1h
Yield 6 chops, 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain peaches, reserving syrup.
- Moisten chops in about 1/4 cup of syrup.
- Coat chops with seasoned coating mix as directed on package.
- Arrange chops in single layer on rack in ungreased shallow pan.
- Bake at 425 for 40 minutes.
- Place peaches in pan with chops, brush with peach syrup.
- Bake an additional 10 minutes longer.
- SAUCE.
- While baking chops heat together 1/2 cup peach syrup, the brown sugar, ketchup and vinegar.
- Serve with chops and peaches.
PEACHY CROCK POT PORK CHOPS
Make and share this Peachy Crock Pot Pork Chops recipe from Food.com.
Provided by Mary Butterfield
Categories Pork
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Baste each side of pork chops with peach preserves; place in crock pot.
- Add peaches and reserved syrup.
- Cook on low 6-8 hours.
- Garnish with extra peaches when serving.
Nutrition Facts : Calories 548.8, Fat 28.4, SaturatedFat 8.3, Cholesterol 112.6, Sodium 113.6, Carbohydrate 37.7, Fiber 2, Sugar 28.3, Protein 34.9
PEACHY PORK CHOPS
Make and share this Peachy Pork Chops recipe from Food.com.
Provided by Chemaine
Categories Pork
Time 29m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place pork on a lightly greased rack of broiler pan.
- Sprinkle with salt and onion powder.
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 minutes on each side or to desired doneness.
- Combine peaches and remaining 3 ingredients in a saucepan.
- Cook uncovered, over low heat 10 minutes, stirring often.
- Arrange pork chops on a platter.
- Pour peach sauce over pork.
Nutrition Facts : Calories 477.4, Fat 23.8, SaturatedFat 9.6, Cholesterol 152.6, Sodium 167.9, Carbohydrate 23.4, Fiber 1.5, Sugar 21.7, Protein 41.8
SAUCY CROCK POT PORK CHOPS
These pork chops are awesome especially if you are a mushroom fan like me! Hope you enjoy them as much as I do. They are great over rice.
Provided by Chef corella
Categories Pork
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt shortening in large skillet over med-high heat. Beat egg in one bowl. Mix flour and salt and pepper in another bowl.
- Dip pork chops in egg mixture, coat in flour then transfer to hot skillet. Brown chops on both sides turning once.
- Place chops into slow cooker. Arrange onions over chops. Sprinkle mushrooms over onions. Pour soup and milk over meat and veggies.
- Cover and cook in crock pot on high for 4-5 hours, or on low for 8-10 hours.
Nutrition Facts : Calories 560.5, Fat 33.1, SaturatedFat 11.3, Cholesterol 145, Sodium 856.3, Carbohydrate 30, Fiber 1.2, Sugar 3.9, Protein 32.6
PEACHY PORK CHOPS
Adapted from Weight Watchers, "Make it in Minutes". Just awesome! You can substitute boneless chicken breasts.
Provided by Chicagoland Chef du
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Whisk together: peach preserves, garlic, mustard, sou sauce, orange juice and crushed red pepper in a small bowl.
- Sprinkle chops with salt & pepper.
- Heat oil in a nonstick sauce pan over medium-high heat.
- Saute the pork chops on both sides until lightly browned, about 4-5 minutes.
- Transfer to a baking dish (spray w/ non-stick oil spray).
- Top each pork chop with the peach mixture.
- Bake uncovered for 40-45 minutes until tender and meat no longer pink.
Nutrition Facts : Calories 299.5, Fat 4.7, SaturatedFat 1.1, Cholesterol 78, Sodium 798.6, Carbohydrate 29.7, Fiber 0.8, Sugar 20.3, Protein 32.6
SLOW-COOKER PORK CHOPS
Enjoy this simple cozy recipe with the flip of a switch. With a few easy-to-find ingredients and minimal prep, you can enjoy a pork chop dinner for four. Serve with creamy grits or buttered rice for a filling family meal.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Lay the pork chops on a rimmed baking sheet and sprinkle both sides of each chop with salt and pepper. Put the flour on a small plate. Coat both sides of the chops with the flour and put back on the baking sheet to come to room temperature while you prepare the remaining ingredients.
- Add the mustard, honey and 1 tablespoon of water to a 4- to 6-quart slow cooker and stir to combine. Cut the shallot into rings and add to the cooker, separating the rings. Core and cut the apple into 1/2-inch chunks and add to the cooker with 1/4 teaspoon salt. Stir to combine the shallots and apples with the sauce. Spread the mixture in an even layer and lay the pork chops on top, overlapping as needed.
- Cover and cook on low until the pork is cooked through, about 3 hours. Transfer the chops to a large plate and top with the warm apples and sauce. Serve with creamy grits or buttered rice if desired.
PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
PEACHY PORK CHOPS
These are super yummy pork chops. DH does not like peaches but still likes the chops with the sauce (if you have any picky eaters also) Enjoy!
Provided by KLBoyle
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1 tbs. cornstarch & 1 tbs. soy sauce. Dip chops into mixture and brown on both sides. About 4 minute each side or until cooked through (cook time will depend on the thickness of your chops). Remove and keep warm.
- Drain peaches, reserving liquid.
- Mix peach syrup with 1 tbs. cornstarch, 1 tbs. soy sauce, vinegar and mustard.
- Add sauce to skillet and cook until thickened.
- Add diced peaches and serve warm over pork chops.
PAN-SEARED PORK CHOPS
The secret to the juiciest, most flavorful pork chop is a simple brine with just two ingredients: salt and sugar (okay, maple sugar). Once you've brined, a stepped-up weeknight dinner is just a sear, baste, and bake away.
Provided by Naomi Pomeroy
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
- Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
- Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
- Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
- Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.
SUPER EASY PEACHY PORK CHOPS
This is a quick, easy and delicious meal to throw together for your family. This has been my family's favorite since my kids were little. It changes up boring old chops and gives them a moist and tasty twist . I hope you enjoy this recipe as much as we do. Edited to say, (per a reviewers comment): "I've included an additional recipe for a really quick and easy stuffing to make with them, but that is totally 'OPTIONAL' and will not change the chops at all. It's all about the chops, right"?! Thank you for trying this recipe.
Provided by rosie316
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven to specified temp on the "Shake 'n Bake for Pork" box. (Mine says 425*F).
- Rinse chops under running water, pat dry, and set aside.
- Drain the juice from the can of peaches into a bowl, reserving the sliced peaches in the can.
- Put one envelope of "Shake 'n Bake for Pork" into the designated baggie.
- Place a piece of aluminum foil on a cookie sheet with low edges (for easy clean-up).
- Dredge chops thru the reserved peach juice in the bowl, letting the excess drip off.
- Place 2 chops at a time into the "Shake 'n Bake for Pork" coating, and vigorously shake them to cover completely. Place them on the sheet pan. Continue to do so with the 2 or 4 remaining chops (spacing accordingly).
- Bake according to package (my box says 15 minutes, depending on thickness, at 425*F). After they are almost cooked thru (around 10- 12 minutes, depending on thickness), add 2 -3 slices of peaches to the top of each chop and let bake an additional 5 minutes (or until chops are cooked thru. Do not over-cook).
- Here is the OPTIONAL "peachy stuffing". If not making, just skip to Step #12.
- Note: I sometimes dice up a peach slice to add to the stuffing, but that's entirely up to you. So, let's get out your box of "Stove Top Stuffing for Pork".
- Put the reserved peach juice (that we dredged the chops thru), into a measuring cup. Fill the remainder of the measuring cup with enough water to equal 1 & 2/3 cup liquid (or whatever your box specifies for liquid) and add the butter. Bring to a boil on stove-top over medium heat in a sauce pan and then reduce to a simmer for just a few minutes. Remove from heat, add the stuffing cubes (and diced peach slice, if using) and cover for 5 minutes and fluff with fork. (At this point, stuffing may be mounded onto the tray with the chops to get a little crispy during the last 5 minutes of baking), or just follow directions on box and leave it alone). It may need a splash more water before serving, but be patient. Then you can fluff it with a fork just before dinner.
- Remove chops from oven and let rest for 5 minutes (loosely tented with foil) before eating, so juices will redistribute. I love to serve fresh or frozen green peas with this dish (cooked, of course). They seem to work well together. Serve any remaining peach slices from the can with the meal.
- Enjoy!
Nutrition Facts : Calories 798.9, Fat 39, SaturatedFat 16.9, Cholesterol 182.4, Sodium 1300.3, Carbohydrate 49.4, Fiber 1.4, Sugar 3.5, Protein 58.9
PEACHY PORK CHOPS
Pork and peaches team for a palate-pleasing combination in this hearty main dish. The sweet peaches dot the stuffing and make an appealing golden glaze. Even the pickiest eaters will love these tempting stuffed chops. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion and celery in butter until tender; transfer to a large bowl. Add the bread, poultry seasoning, sage and pepper. Fold in the peaches. Combine the eggs, water and parsley; add to bread mixture; toss to coat. , Cut a large pocket in the side of each pork chop; spoon stuffing loosely into pockets. Tie with string to secure stuffing if necessary. Brush chops with oil. Sprinkle with garlic salt and pepper. , In a large skillet, brown chops on both sides. Place the remaining stuffing in a greased 13-in. x 9-in. baking dish. Top with chops. Spoon preserves over chops. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until meat juices run clear. If string was used, remove before serving.
Nutrition Facts : Calories 493 calories, Fat 26g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 393mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 2g fiber), Protein 27g protein.
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