Peach-Glazed Pork Chops

    30 minutes

    Pork and fruit are such a natural combination! Try these spicy pork chops which are cooked in a glaze of peach preserves and wine.

    295 people made this

    Serves: 4 

    • 1 cup peach preserves
    • 1 1/2 tablespoons Worcestershire sauce
    • 1/2 teaspoon chilli paste
    • 4 boneless pork chops
    • 1 teaspoon ground ginger
    • 1 pinch ground cinnamon
    • salt and pepper to taste
    • 2 tablespoons vegetable oil
    • 1/2 cup white wine

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, mix together the peach preserves, Worcestershire sauce and chilli paste. Rinse pork chops and pat dry. Sprinkle the chops with ginger, cinnamon, salt and pepper.
    2. Heat oil in a large frypan over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
    3. Pour white wine into the pan and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

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    Reviews in English (274)


    what do you mean by peach preserve? is this a nectar or the juice that tinned peaches are in?  -  22 May 2012


    This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids, you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers.  -  15 Mar 2004  (Review from Allrecipes USA and Canada)


    This was great! I used butterfly cut pork chops which signifcantly reduced the cooking time.  -  10 Apr 2002  (Review from Allrecipes USA and Canada)