Peach Glazed Pork Chops

 Peach Glazed Pork Chops

Love this easy to make recipe. Peaches and pork chops just go together so well. This one is quick and easy and simply delicious!  Love this recipe.

Peach Glazed Pork Chops

4 bone-in Ribeye or Porterhouse (center-cut) pork chops

1 cup peach preserves

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

3 tablespoons lemon juice

2 tablespoons spicy brown mustard

1 teaspoon kosher salt

1 teaspoon black pepper

In a medium bowl, whisk together the peach preserves with the olive oil until blended. 

Add in the vinegar and lemon juice and mustard continue to whisk until combined. Place one cup of the marinade in a zip-top freezer bag. Reserve and refrigerate the remaining marinade for basting. Add pork chops to the bag of marinade and turn to coat. Refrigerate for at least 2 hours. 

 

Remove pork and discard marinade in bag.  At this point decide how you want to prepare them.

Grilled:

Preheat your grill to medium. Place pork chops rack and grill until cooked about halfway through, about 10 minutes (depends upon thickness of pork chops). 

Turn and place on side without flames and cook until a thermometer reaches 145 degrees. Baste with additional marinade the last 5 minutes of grilling.

 Stove Top:

Add a tablespoon of oil and a pat of butter to a large skillet and set on medium high. Remove pork chops from marinade and shake off all excess.  Pat dry with paper towels.  

 

Sear pork chops on medium high heat on both sides.   Add in remaining marinade to cover pork chops and cover pan with lid.  Allow to cook for another 15 minutes or until temperature registers at 145 degrees.  Transfer chops to a platter and pour sauce on top. 

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