Wednesday, May 15, 2019

Sweet and Tangy Peach Pork Chops

I've been inspired by other food bloggers posting pork chop recipes with apricot preserves as a glaze. Neat idea, but I never much cared for apricots, which is a polite way of saying that I don't like them.

Pork chops have always been a so-so dish for me. I like the flavor, but they tend to be a bit too dry for my taste. However, it's nice to take a break from beef, chicken and fish, so the next time I found pork chops at the supermarket for a decent price I decided I'd be a little creative and see what I could come up with.

Instead of apricot preserves I used peach preserves. I love peaches, but they are really sweet, so I tried adding a little lemon juice to offset the sweetness. The result came out quite nicely, and it would be a dish worthy of serving to guests.

GM


SWEET AND TANGY PEACH PORK CHOPS

1 package thick cut pork chops -- approximately 6 to 8 chops
2 - 3 tablespoons peach preserves
2 - 3 tablespoons lemon juice
lemon pepper (optional)

Preheat oven to 350F. Wash pork chops thoroughly, shaking off excess water. Place on paper towel to drain.

Mix peach preserves and lemon juice in a prep bowl. (If thicker glaze is desired use less lemon juice.) Place pork chops on baking sheet lined with parchment paper or foil, or sprayed generously with cooking spray. Apply peach glaze mixture with pastry brush and sprinkle with lemon pepper, if desired. Bake for about 30 to 40 minutes, or until the internal temperature reaches 160F. Serve.

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