Peach-Mustard Pork Chops

You can never have too many main course recipes, so give Peach-Mustard Pork Chops a try. This gluten free and dairy free recipe serves 6 and costs $2.85 per serving. One portion of this dish contains about 31g of protein, 24g of fat, and a total of 560 calories. Head to the store and pick up peach preserves, garlic, garlic powder, and a few other things to make it today. 49 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 4 hours and 50 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 63%, this dish is pretty good. Grilled Pork Chops with Peach, Bourbon, Mustard Sauce, Pork Chops With Mustard, and Mustard Pork Chops are very similar to this recipe.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 265 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight. Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce. Photograph by Con Poulos

 

Step by step:

Make the sauce

1. Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely.

2. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.

3. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil.

4. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes.

5. Transfer to a cutting board and let rest 5 minutes.

6. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side.

7. Serve the pork chops with the grilled peaches and the reserved sauce.

8. Photograph by Con Poulos

Prepare the pork

1. Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side).

2. Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.

Nutrition Information:

covered percent of daily need