Recipe Summary

10 mins
12 mins
22 mins


Ingredient Checklist


To Assemble and Freeze:
  • Place a large resealable plastic bag into a large glass measuring cup and fold down the edges. Add peaches, sugar, vinegar, oil, onion flakes, mustard, bouillon, rosemary, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Squeeze out air and seal tightly. Shake bag to mix ingredients.

  • Place pork chops into a second resealable food storage bag and seal. Place the 2 bags into a third bag; seal, label and freeze for up to 2 months.

To Cook:
  • Thaw in refrigerator 2 days.

  • Season pork chops with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high heat. Saute the pork chops 4 minutes per side.

  • Remove 1/4 cup of the liquid from the peach freezer bag and mix with cornstarch. Set aside.

  • Add the contents of the peach freezer bag to the skillet and bring to a boil. Reduce heat to medium-low and simmer for 3 minutes. Stir reserved cornstarch mixture into the skillet; simmer 1 minute.

  • Serve chops with the sauce, wild and white rice pilaf and steamed green beans.

Nutrition Facts

379 calories; fat 14g; cholesterol 87mg; saturated fat 4g; carbohydrates 33g; insoluble fiber 2g; protein 30g; sodium 433mg.