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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Pork Chops and Stuffing Skillet Meal

  

 

 

 

 

 

 

 

 

 

 

 

This Stuffing Pork Chop Casserole is just plain old comfort food at its best, just like my Mom used to make. Of course she made her own stuffing but now we have pre-made stuffing.  I do both. I use store bought and then perk it up with my own ingredients.  Simple, quick and so delicious!  Boneless or bone-in chops are lightly browned and tucked into a pan of stuffing and simmered to tender perfection! 

Pork Chops and Stuffing Skillet Meal

1 tablespoon olive oil

4-6 boneless pork chops

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups chicken broth

2 teaspoons poultry seasoning

I box Stove Top Stuffing for pork or chicken

Heat the olive oil in a deep skillet on medium high heat. 

 

 

 

 

 

 

 

 

 

 

Pat the chops dry with paper towels and then sprinkle all over with garlic powder, salt, and pepper. Quickly sear the chops in the hot oil for 1-2 minutes, or until golden brown.  Transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

Transfer to a paper towel and set aside

 

 

 

 

 

 

 

 

 

 

Add the butter to the skillet and sauté the chopped celery and onion for 3-4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chicken broth. Scrape up any browned bits from the bottom of the skillet and bring to a quick boil.

Remove from the heat and stir in the stuffing mix. Make sure the stuffing is moist from broth.  Cover for 3-4 minutes and then fluff up with a fork.

 

 

 

 

 

 

 

 

 

 

Tuck the pork chops in the stuffing, cover tightly, and sim on stove top for about 40 minutes or bake in the oven for 45 minutes or until the chops are soft and tender.

 

 

 

 

 

 

 

 

 

 

Serve hot with your favorite veggie!

 

 

 

  Photography is the property of and copyrighted to Welcome Home.

Mini Croissant Breakfast Bake

The story of this recipe?  Had some leftover croissants that I served with last night’s dinner… always have eggs and cheese in the fridge….and Viola!  I created a super simple and delicious quick recipe that will melt in your mouth!

Mini Croissant Breakfast Bake

10-12 mini croissants, torn into small

1 cup shredded Monterey Jack, Swiss, or Gruyere Cheese

10 large eggs, beaten

1/2 cup milk

1 tablespoon Dijon mustard

1 teaspoon salt

pepper to taste

10-12 mini croissants, torn into small pieces

Preheat the oven to 350 degrees. Grease a 9×13 baking dish. If you want thicker slices you can use an 8 x 11 dish.




















 

 

Whisk eggs with the milk, dijon, salt, and pepper. Set aside.

Layer the bottom of the dish with half the torn pieces of croissant.  Sprinkle with half of the cheese. Pour egg mixture all over the croissant. 

 Arrange remaining croissant pieces on top. Finish topping with remaining cheese

 







 

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 30 minutes. The middle should be firm and no longer wet. You’ll also notice the whole casserole will puff up a bit.

 














 

 

 

 

 

 

Remove foil and bake for another 5-10 minutes. Slice into squares and enjoy! 

 

 
 

 

 

 

 

 

For an added treat add some caramelized onions to this recipe and some ham.

1 large onion

½ cup diced ham

Caramelize Onions: Heat a tablespoon of butter and a tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and cook, stirring occasionally, for about 30 minutes or until onions are a really deep, rich, golden brown.

Ham: Toss diced ham in the same skillet and pan-fry until the edges are browned and some of the fat is rendered. Remove from heat.  Spread out both ham and onions to the bottom of the dish. Then add the croissants and cheese and continue the rest of the recipe.

 Photography is the property of and copyrighted to Welcome Home.