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Spicy Peach-Glazed Pork Chops

Rated as 4.38 out of 5 Stars
3

"Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes."
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Ingredients

30 m servings 404
Original recipe yields 4 servings

Directions

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  1. In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
  3. Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

Nutrition Facts


Per Serving: 404 calories; 11.5 58.2 13.2 36 91 Full nutrition

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Reviews

Read all reviews 267
  1. 384 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our ...

Most helpful critical review

This was an ok recipe and I would make it again but it seemed kind of blah. Next time I may marinade the pork in the sauce for a few hours.

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This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our ...

This was great! I used butterfly cut pork chops which signifcantly reduced the cooking time.

Delicious sauce!

This was very good. I didn't have all the ingredients on hand, so I substituted the following: Orange Marmalade for the Peach Preserves, and 1 tsp. Walkerswood Jerk Seasoning for the chile past...

This recipe is so quick and easy - and very tasty. I added a little extra chili paste (I like it hot) and a couple cloves of minced garlic and it was superb. I will definitely be making this o...

I've been making this for a few years now .. it is a delicious recipe, as is .. when I make it now, I up the chili paste to 1 tsp (I use a garlic sriracha paste.. $2 for a decent sized jar)... I...

I cooked this for a dinner party of 10. Instead of cooking each one in a skillet for alloted time I put in a baking dish after searing on each side and baked for 35 minutes. Came out wonderful...

I made a couple of changes just to accomodate what I had on hand. I used pork loin instead of chops, marmalade instead of peach preserves, mild curry paste instead of chili paste and sherry ins...

Excellent!! I've made this 3-4 times now and it always turns out great. I've used boneless and bone-in chops and both peach and apricot preserves, both with equally good results. One word of ...