Monday, November 15, 2010

Sweet and Tangy Peach Pork Chops

I've been inspired by other food bloggers posting recipes for pork chops using apricot preserves as a glaze.  Neat idea, but the problem is I never much cared for apricots, which is a polite way of saying that I don't like them.

Pork chops have always been a so-so dish for me.  I don't dislike pork chops, but they've never been on my top ten list of favorite foods either.  The flavor is okay, but they're just a tad too dry for my taste.  Nonetheless, it's nice to take a break from beef, chicken and fish from time, so the other day when I found pork chops at the supermarket for a decent price, I decided to be a little creative and see what I could come up with.

Instead of apricot preserves I used peach preserves.  I love peaches, but they are really sweet so I wanted to add something to offset the sweetness just a little, like lemon juice.  The result came out quite nicely.

I'm still not a big pork chop fan, but this recipe certainly makes them more palatable, and it would be a dish worthy of serving to guests.


SWEET AND TANGY PEACH PORK CHOPS

1 package thick cut pork chops -- approximately 6 to 8 chops
2 - 3 tablespoons peach preserves
2 - 3 tablespoons lemon juice
lemon pepper (optional)

Preheat oven to 350°.  Wash pork chops thoroughly, shaking off excess water.  Place on paper towel to drain.

Mix peach preserves and lemon juice in a prep bowl.  (If thicker glaze is preferred use less lemon juice.)  Place pork chops on baking sheet lined with parchment paper or foil, or sprayed generously with cooking spray.  Apply peach glaze mixture with pastry brush, sprinkle with lemon pepper, if desired.  Bake for about 30 to 40 minutes, or until the internal temperature reaches 160°.  Serve.

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