Southern Peach and Mustard Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
672 kcal
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Course
Main Course
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Cuisine
American
Southern Peach and Mustard Pork Chops
Description
The recipe for Southern Peach and Mustard Pork Chops starts by soaking yellow and brown mustard seeds in fresh lemon juice for 30 minutes, softening them and releasing their flavor. This mixture is then blended with peach jam, mayonnaise, Dijon mustard, cider vinegar, shallots, and rosemary, forming a glossy glaze that combines vibrant fruit sweetness with tangy mustard and herbal nuances. The pork chops are placed in a buttered baking dish with a layer of this glaze beneath them, then brushed with more glaze on top and sprinkled with bread crumbs for texture.
Baking covered initially ensures the meat stays moist while the glaze melds. Uncovering for the final baking stage develops a crisp crumb topping and caramelizes the glaze. The pork chops emerge tender and juicy with a flavorful, slightly sweet crust reflecting the peach and mustard combination.
This dish suits a variety of dinner occasions where a blend of fruit and savory flavors complements the pork. Serving immediately preserves the texture contrast of the crispy topping and moist meat.
Ingredients
- 2 tablespoons yellow mustard seeds
- 1 tablespoon mustard seeds brown variety
- 1/3 cup lemon juice fresh
- 3/4 cup peach jam
- 1/2 cup mayonnaise
- 1/3 cup Dijon mustard
- 1 teaspoon cider vinegar
- 2 shallot finely chopped
- 1 tablespoon rosemary chopped, fresh
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 4 pork loin chops , each about 6 oz and about 3/4 inch thick
- 1/2 cup bread crumbs gluten free: use GF breadcrumbs, dried
Instructions
- Preheat the oven to 400 F. Lightly butter a baking dish large enough to hold the pork chops side by side.In a medium bowl, combine the mustard seeds and lemon juice and set aside for 30 minutes so that the mustard seeds can swell and soften. Add the peach jam, mayonnaise, mustard, cider vinegar, shallots, rosemary, salt, and pepper. Spread one-third of the glaze on the bottom of the baking dish. Place the pork chops on the top of the glaze. Spread the remaining glaze evenly over the pork chops and sprinkle with the bread crumbs.Cover the baking dish and bake for 20 minutes. Uncover and bake for another 15 minutes, or until the pork chops are done. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 61g | 20% |
| Protein | 35g | 70% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 102mg | 34% |
| Sodium | 593mg | 25% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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