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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

404 calories; 11.5 g total fat; 36 mg cholesterol; 91 mg sodium. 58.2 g carbohydrates; 13.2 g protein; Full Nutrition

Reviews (278)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2007
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 game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers. Read More
(109)

Most helpful critical review

Rating: 3 stars
11/01/2010
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. Read More
(7)
395 Ratings
  • 5 star values: 216
  • 4 star values: 126
  • 3 star values: 41
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
04/08/2007
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 game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers. Read More
(109)
Rating: 5 stars
07/23/2003
This was great! I used butterfly cut pork chops which signifcantly reduced the cooking time. Read More
(39)
Rating: 5 stars
10/18/2002
Delicious sauce! Read More
(33)
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Rating: 4 stars
05/10/2003
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 paste. (Note: Walkerswood is a very thick jerk seasoning paste--comes in a jar-- that you generally rub into meat. Found in Caribbean section of grocery store here in the northeast.) The result was great although glaze was a little on the thin side. I would probably decrease wine to 1/4 cup next time. Read More
(26)
Rating: 5 stars
10/22/2002
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 one again. Read More
(24)
Rating: 5 stars
07/13/2011
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 have used peach preserves, and I have used jam .. I prefer to use jam (peach, apricot).. I just buy the small jar of jam, and it basically equals 1 cup, so I scrape all of the jam out of the jar and just use that ... I'm not much of a white wine drinker, don't usually have any around unless its the holidays, but Vermouth (used for making martini's .. also comes in a green 'Martini' bottle) can be used in replacement of wine, and it keeps longer in the cupboard... whenever a recipe calls for white wine, I just use vermouth, can't even tell the difference, and its like a herbed wine anyways... I also add a few cloves of minced garlic... I usually make this with white rice, and stir-fry vegetables, and spoon the sauce all over everything (makes alot of sauce).. leftovers are even better! Read More
(23)
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Rating: 5 stars
01/02/2009
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 and juicy. Read More
(22)
Rating: 4 stars
05/13/2003
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 instead of wine. Still turned out incredibly tasty!! Dee Read More
(16)
Rating: 5 stars
03/03/2010
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 caution. After searing your chops take your pan off the heat for a couple of minutes to let it cool down a bit. Once when my pan was too hot I poured the wine in and the oil remaining in the pan spit and splattered all over the place. Lesson learned! Read More
(14)
Rating: 3 stars
11/01/2010
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. Read More
(7)