Pork Chops with Peach Teriyaki Glaze

Pork Chops with Peach Teriyaki Glaze
This recipe is from my mother. Dan likes it a lot and requested her recipe - I hope you like it too!
  • ¼ c soy sauce
  • 6 T light brown sugar
  • 3 T rice wine vinegar
  • ¼ t ground ginger
  • 2 t fresh garlic, minced
  • 2 T onion, finely minced
  • 1 T cornstarch, dissolved in 1 T water
  • 2-4 fresh peaches, halved - or 15 oz. canned peaches, drained
  • 1 T sliced almonds
  • 1 T fresh basil leaves, chopped
  • salt and pepper to taste
  • 4 center cut pork chops, weighing 8-10 oz each
  • 2 T soy sauce
  • 1½ t dry mustard
  • 2 T canola oil
  1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 1 quart saucepan over medium heat.
  2. Add the garlic and onion, simmer gently for 3-4 minutes.
  3. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.
  4. Carefully stir in the peaches with a rubber spatula, covering completely in glaze.
  5. Gently simmer for another minute to warm the peaches.
  6. Whisk 2 T soy sauce into the dry mustard in a stainless steel bowl.
  7. Toss the pork chops in this mixture and drain well.
  8. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8-10 minutes on each side. (The pork may also be grilled or baked.)
  9. Remove from skillet, season with salt and pepper, and allow to rest for 3 minutes.
  10. Place the pork chops onto 4 warmed plates and top with the peach teriyaki sauce.
  11. Garnish with sliced almonds and basil.


Next post:

Previous post: