Peach and Chipotle Glazed Pork Chops
I feel it coming. Don’t you? Finally, the chill of fall seems to be in the air. Sweater weather, y’all! It’s one of my favorite times of year where the mornings and evenings hold a slight chill about them, but yet the afternoons are warm and the garden is still producing a bountiful harvest of goods. While I know peach season is winding down, this recipe for Peach and Chipotle Glazed Pork Chops is the perfect dinner to bridge the gap between summer and fall.
It all starts with an easy marinade that is both sweet and spicy.
My favorite combination!
Blend together peach jam with white wine, brown sugar, honey, apple cider vinegar, mustard, salt, chipotle chile powder, and black pepper.
Let the chops marinade in this delicious concoction for at least 4 hours (I prefer overnight).
The next day, remove the chops from the marinade.
In a small saucepan, add the marinade and bring to a boil. Reduce the heat and cook until the glaze is thick enough to coat the back of a spoon.
Meanwhile, brown the chops in a skillet with a little oil and butter. When browned, remove to a baking sheet and then brush with a thin coat of glaze.
Bake the chops, turning and basting occasionally with the remaining glaze until they reach an internal temp of 145F.
Serve these chops with your favorite sides, like my popular Zucchini Casserole, Loaded Twice Baked Potatoes, or Dr. Pepper Baked Beans.
You’ll be winning at dinner every time!
Peach and Chipotle Glazed Pork Chops
The perfect late summer, early fall recipe is Peach and Chipotle Glazed Pork Chops. An easy dinner made with a sweet and spicy marinade.
Ingredients
- 1 cup Peach Jam
- 1/2 cup Brown Sugar
- 1/2 cup Dry White Wine
- 1/4 cup Honey
- 3 Tbsp Apple Cider Vinegar
- 2 Tbsp Mustard
- 1 tsp Salt
- 1/2 tsp Chipotle Chile Powder
- 1/4 tsp Pepper
- 4 Pork Chops, 1-inch thick
- 1 Tbsp Oil
- 1 Tbsp Butter
Instructions
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In a blender, add the peach jam, brown sugar, white wine, honey, apple cider vinegar, mustard, salt, chipotle chile pepper, and pepper. Blend ingredients together for 1 minute or until marinade is smooth.
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Place pork chops in a gallon ziploc bag and pour marinade over them. Seal the bag and mix so chops are thoroughly coated. Refrigerate for at least 4 hours, but preferably overnight.
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When ready to cook, remove the chops from the marinade. DO NOT DISCARD MARINADE! In a small saucepan, add the reserved marinade and bring it to a boil. Reduce the heat to a simmer and cook, uncovered, for 15-20 minutes, stirring occasionally, until the glaze is thick enough to coat the back of a spoon. Let it cool to room temperature.
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In a large cast-iron skillet, heat the oil and butter over medium-high heat. Working in batches, sear the chops for about 1 minute per side, and then the edges.
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Place the seared chops onto a foil-lined baking sheet. Using a basting brush, apply a thin coat of the glaze all over the pork chops and bake at 275℉ for 40-45 minutes until the internal temp reaches 145℉. Carefully continue to baste and turn the chops every 8-10 minutes during the cook time.
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Let the chops rest 5-10 minutes and then serve with an extra splash of the glaze served over the top.
Recipe Notes
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