Peach Glazed Pork Chops

Peach syrup goes into both the pork's coating and the glossy finishing glaze. The warm peach halves nestle close to the chops, picking up their savory flavor as they bake.

Recipe link

Prep time22 min

Cook time30 min

Total time1 hr

Course: Main Course
Cuisine: Granny's Recipes
Difficulty: Easy
Est. calories / serving: 360

Ingredients

Pork Chops

1 can peach halves in heavy syrup — 29 oz, reserve syrup
6 pork chops — about ¾-inch thick
¼ cup reserved peach syrup
1 pouch Shake ’n Bake® Original Pork Seasoned Coating Mix — from a 5 oz box

Peach Glaze

½ cup reserved peach syrup
¼ cup brown sugar — packed
¼ cup ketchup
2 tablespoons apple cider vinegar

Instructions

Prepare the Oven and Peaches: Heat the oven to 425°F. Drain the canned peaches, reserving all the syrup. Set the peach halves aside. 29 oz peach halves, reserved peach syrup
Moisten the Pork Chops: Place the pork chops in a shallow dish. Pour ¼ cup reserved peach syrup over them, turn to moisten both sides, and let stand for 5 minutes. 6 pork chops, ¼ cup reserved peach syrup
Coat the Pork Chops: Place the seasoned coating mix in a second shallow dish. Press each pork chop into the coating until evenly covered on both sides. Arrange the coated chops in a single layer in an ungreased 13 × 9-inch baking dish. Discard any coating mixture that has contacted the raw pork. 6 pork chops, 1 pouch coating mix
Begin Baking the Chops: Bake the pork chops uncovered for 15 minutes, until the coating has begun to set and brown.
Add the Peaches: Tuck the reserved peach halves close to the pork chops. Return the dish to the oven and bake for another 5 to 15 minutes, checking early, until the peaches are hot, the coating is golden, and an instant-read thermometer inserted into the thickest part of the pork registers 145°F. 29 oz peach halves
Make the Glaze: While the pork finishes baking, combine the reserved peach syrup, brown sugar, ketchup, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat and cook for 3 to 5 minutes, stirring frequently, until smooth and glossy. The glaze should coat a spoon but still pour easily. Reduce the heat to low and keep warm. ½ cup peach syrup, ¼ cup brown sugar, ¼ cup ketchup, 2 tbsp apple cider vinegar
Rest the Pork Chops: Remove the baking dish from the oven and let the pork chops rest for 3 minutes.
Serve: Spoon the warm peach glaze generously over the pork chops and peach halves before serving.

Notes

Pork Chops: Use chops of similar thickness so they finish at approximately the same time. Begin checking them as soon as the peaches have baked for 5 minutes, and use 145°F rather than color or time alone to determine doneness.
Peaches: Peaches packed in heavy syrup produce the intended sweetness and glaze consistency. Peaches packed in juice will make a thinner, less sweet sauce.
Glaze: Simmer only until lightly syrupy; the glaze continues thickening as it cools. If it becomes too thick to pour, loosen it with a small spoonful of reserved peach syrup.
Make Ahead and Storage: The glaze can be prepared earlier in the day and reheated gently over low heat. Refrigerate leftovers promptly in an airtight container. Reheat the pork covered and spoon a little glaze over it to help prevent drying.
Garnish: Fresh parsley is optional and is shown only as a garnish in the finished photograph.
Serving Suggestions: Serve with Crispy Roasted Potatoes, Lemon Green Beans, or White Rice with Artichokes.

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: 1 pork chop with peaches

Calories: 360
Carbohydrates: 47.5 g
Protein: 20.5 g
Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 50 mg
Sodium: 260 mg
Fiber: 2.5 g
Total Sugars: 37.5 g

Equipment

13 × 9-inch baking dish
shallow dishes (2 required)
small saucepan
measuring cups and spoons
wooden spoon
tongs or spatula
instant-read thermometer (Use to verify that the thickest part of each pork chop reaches 145°F.)