Peach Glazed Pork Chops (Oamc)

poniedziałek, 10 lutego 2014

Peach Glazed Pork Chops (Oamc)

Time: 27 mins


  • 3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon dried onion flakes
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon chicken bouillon
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  • 1 To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
  • 2 To defrost, place in fridge 2 days before preparing.
  • 3 To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
  • 4 Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
  • 5 Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
  • 6 Serve with rice pilaf and steamed green beans or broccoli.

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