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:

1 1/2 cups apple cider vinegar

6 cloves garlic, smashed

1 teaspoon garlic powder

1 teaspoon ground coriander

Kosher salt

Kosher salt and freshly ground pepper

1 tablespoon packed light brown sugar

1 teaspoon mustard powder

4 teaspoons mustard powder

1 teaspoon onion powder

1 tablespoon paprika

1 cup plus 2 tablespoons peach preserves

3 peaches, halved and pitted

6 bone-in pork rib chops (1 inch thick; about 4 1/2 pounds total)

3/4 teaspoon red pepper flakes

Vegetable oil, for brushing

2 tablespoons Worcestershire sauce

Equipment:

sauce pan

whisk

bowl

grill

cutting board

baking pan

knife

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:

Quickview
560k Calories
30g Protein
24g Total Fat
52g Carbs
13% Health Score
Limit These
Calories
560k
28%

Fat
24g
38%

  Saturated Fat
14g
92%

Carbohydrates
52g
18%

  Sugar
36g
41%

Cholesterol
89mg
30%

Sodium
535mg
23%

Get Enough Of These
Protein
30g
62%

Selenium
49µg
71%

Vitamin B1
0.95mg
64%

Vitamin B3
11mg
58%

Vitamin B6
1mg
54%

Phosphorus
364mg
36%

Potassium
846mg
24%

Vitamin B2
0.35mg
20%

Vitamin A
903IU
18%

Manganese
0.36mg
18%

Zinc
2mg
17%

Magnesium
59mg
15%

Vitamin C
11mg
14%

Vitamin E
1mg
12%

Iron
2mg
12%

Copper
0.24mg
12%

Vitamin B12
0.71µg
12%

Vitamin B5
1mg
12%

Fiber
2g
11%

Vitamin K
6µg
7%

Calcium
54mg
5%

Vitamin D
0.54µg
4%

Folate
13µg
3%

covered percent of daily need
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