Peach-Glazed Pork Chops

Makes 6
Prep 10 m
Cook 12 m



To Assemble and Freeze:

  1. 1 of 2 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 of the salt and 1/8 teaspoon of the pepper. Squeeze out air and seal tightly. Shake bag to mix ingredients.
  2. 2 of 2 Place pork chops into a second resealable food storage bag and seal. Place the 2 bags into a third bag; seal, label and freeze for up to 2 months.

To Cook:

  1. 1 of 5 Thaw in refrigerator 2 days.
  2. 2 of 5 Season pork chops with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high heat. Saute the pork chops 4 minutes per side.
  3. 3 of 5 Remove 1/4 cup of the liquid from the peach freezer bag and mix with cornstarch. Set aside.
  4. 4 of 5 Add the contents of the peach freezer bag to the skillet and bring to a boil. Reduce heat to medium-low and simmer for 3 minutes. Stir reserved cornstarch mixture into the skillet; simmer 1 minute.
  5. 5 of 5 Serve chops with the sauce, wild and white rice pilaf and steamed green beans.
Nutrition Information for Peach-Glazed Pork Chops
Servings Per Recipe: 6
Per Serving: 14 g Fat, total, 33 g carb., 4 g sat. fat, 87 mg chol., 2 g fiber, 433 mg sodium, 30 g pro., 379 kcal cal.
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Printed from 06/16/2019