Peach-Mustard Glazed Pork Chops
Use canned or fresh peaches for this dish. Serve with rice pilaf, steamed vegetables and a fresh salad.
4 boneless pork chops, 3/8-inch thick
1 teaspoon coarsely ground black pepper
1 (16-ounce) can peach slices in extra light syrup*
1 teaspoon Worcestershire sauce
2 tablespoons peach preserves or apple jelly
2 tablespoons Dijon-style mustard
- In a small bowl, stir together undrained peaches, Worcestershire sauce, preserves and mustard; set aside.
- Heat nonstick skillet over medium-high heat; brush chops lightly with vegetable oil and season on both sides with pepper. Brown one side of chops, about 2 to 3 minutes; turn. Add peach mixture to skillet, reduce heat to low, cover and cook for 4 minutes.
- Serve chops with peaches and sauce, garnished with fresh raspberries if desired.
Makes 4 servings.
*If desired, substitute two large fresh peaches, pitted and sliced, for canned peaches; substitute 1/2 cup apple or orange juice for peach syrup.
Recipe and photograph provided courtesy of National Pork Board.