Jalapeno-Peach Pork Chops Recipe

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Jalapeno-Peach Pork Chops Recipe

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These pork chops are perfect for a summer dinner party. They're beautiful and easy, and they have a lot of flavors. I recommend using bone-in pork chops. —Clark Castle, New Orleans, Louisiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 medium ripe peaches, peeled and sliced
  • 1/4 cup pepper jelly
  • 2 teaspoons minced seeded jalapeno pepper, optional

Directions

Sprinkle chops with salt and pepper. In a skillet, heat butter and oil over medium heat; cook chops until a thermometer reads 145°, 3-5 minutes per side. Remove from pan; keep warm.
Add peaches, pepper jelly and, if desired, jalapeno to skillet; cook and stir over medium heat until peaches are softened, 2-3 minutes. Serve with chops. Yield: 4 servings.
Originally published as Jalapeno-Peach Pork Chops in Healthy Cooking Annual Recipes Annual 2017, p150

Nutritional Facts

1 pork chop with 1/4 cup peach mixture: 345 calories, 15g fat (5g saturated fat), 94mg cholesterol, 387mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 31g protein.

  • 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 medium ripe peaches, peeled and sliced
  • 1/4 cup pepper jelly
  • 2 teaspoons minced seeded jalapeno pepper, optional
  1. Sprinkle chops with salt and pepper. In a skillet, heat butter and oil over medium heat; cook chops until a thermometer reads 145°, 3-5 minutes per side. Remove from pan; keep warm.
  2. Add peaches, pepper jelly and, if desired, jalapeno to skillet; cook and stir over medium heat until peaches are softened, 2-3 minutes. Serve with chops. Yield: 4 servings.
Originally published as Jalapeno-Peach Pork Chops in Healthy Cooking Annual Recipes Annual 2017, p150

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