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!
Author: Paulus Family
- 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
- Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 1 quart saucepan over medium heat.
- Add the garlic and onion, simmer gently for 3-4 minutes.
- Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.
- Carefully stir in the peaches with a rubber spatula, covering completely in glaze.
- Gently simmer for another minute to warm the peaches.
- Whisk 2 T soy sauce into the dry mustard in a stainless steel bowl.
- Toss the pork chops in this mixture and drain well.
- 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.)
- Remove from skillet, season with salt and pepper, and allow to rest for 3 minutes.
- Place the pork chops onto 4 warmed plates and top with the peach teriyaki sauce.
- Garnish with sliced almonds and basil.