Peach-Glazed Pork Chops

Peach-Glazed Pork Chops
Servings: 6 Prep 10 mins Cook 12 mins


  • 1 bag (16 ounces) frozen peaches (about 3 cups)
  • 1/3 cup packed light-brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons dried onion flakes
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon chicken bouillon (1 cube, crushed)
  • 1/2 teaspoon dried rosemary, crumbled
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 boneless pork loin chops (about 5 ounces each)
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch

Make It

To Assemble and Freeze:

1. 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.

2. 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:

3. Thaw in refrigerator 2 days.

4. 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.

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

6. 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.

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 379, Fat, total (g): 14, chol. (mg): 87, sat. fat (g): 4, carb. (g): 33, fiber (g): 2, pro. (g): 30, sodium (mg): 433, Percent Daily Values are based on a 2,000 calorie diet.