Peach Glazed Pork Chops

 

 

Here's a great way to use my homemade Peach-Jalapeño Jam - recipe based on one found in a cookbook over 20 years ago and modified!   Don't be afraid of the Jalapeños - the sweetness of the Peaches complements and tempers the heat!!! 

                                                   Peach Glazed Pork Chops 

1-15 oz. can peach slices, undrained                1/3 c.  peach-jalapeño jam                1/4 c. butter, cut into large chunks                  1 pkg. stuffing mix w/herbs               4-6 pork chops, 1/2" thick                                1 tbsp. Dijon Mustard 

Preheat oven to 375F.  Drain peaches, reserving syrup.  Add enough hot water to syrup to measure 1/1/2 cups.  Mix syrup and butter in large bowl until butter is melted.  Stir in stuffing mix and let stand 5 minutes.  Add peach slices and spoon into 9"x13" baking pan.  Arrange port chops over stuffing.  Mix Jam and mustard and spread over the port chops.  Bake for 45-50 minutes, or until chops are cooked thoroughly.  

No other starch needed, but I like mine served with my favorite green vegetable - steamed Brussels Sprouts!!!

Buen Provecho!!!  

 

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