Peach Glazed Pork Chops

From Family Circle Magazine 4/1/06

Ingredients

  • 1 bag (16 oz) frozen peaches (or use canned slices)
  • 1/3 cup packed light-brown sugar
  • 1/3 cup apple cider vinegar
  • 1 T olive oil
  • 2 teaspoons dried onion flakes
  • 2 t dijon mustard
  • 1/2 chicken bouillon (1 cube crushed)
  • 1/2 t. dried rosemary, crumbled
  • 3/4 t. salt
  • 1/4 t. black pepper
  • 6 boneless pork loin chops
  • 2 t olive oil
  • 2 t cornstarch

Directions

  1. To assemble & freeze: Place a large resealable plastic bag into a large glass measuring cup and fold down the edges. Add peaches, sugar, vinegar, oil, onion flakes, mustard, bouillon, rosemary, 1.2 teaspoon salt and 1/8 teaspoon of the pepper. Squeeze out air and seal tightly. Shake bag to mix ingredients.
  2. Place pork chops into a second resealable food storage bag & seal. Place the 2 bags into a third and freeze up to 2 months.
  3. To cook: Thaw in refrigerator 2 days.
  4. Season pork chops with remaining salt and pepper. Heat oil in large nonstick skillet over medium-hight heat. Saute the pork chops 4 minutes per side.
  5. Remove 1/4 cup of the liquid from the peach freezer bag and mix with cornstarch. Set. Aside.
  6. Add the contents of the peach freezer bag to the skillet and bring to a boil. Reduce heat to medium-low and simmer 3 minute. Stir in cornstarch mix and simmer 1 minute.
  7. Serve chops with sauce, rice side dish and a veggie.
Note: If you don't want to freeze, assemble and proceed to step 4.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 09-Mar-2006. All rights reserved.