PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
BOURBON GLAZED CHICKEN AND PEACHES
Make and share this bourbon glazed chicken and peaches recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
- heat a non stick grill pan coated with cooking spray over med hi heat.
- remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
- spoon sauce over chicken and peaches.
Nutrition Facts : Calories 306.9, Fat 5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 831.9, Carbohydrate 23.1, Fiber 0.9, Sugar 21.8, Protein 29.2
BOURBON GLAZED PEACHES
Make and share this Bourbon Glazed Peaches recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw peaches in microwave.
- Combine remaining ingredients in small saucepan over medium heat.
- Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.
Nutrition Facts : Calories 301.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.2, Carbohydrate 40.8, Fiber 2.1, Sugar 38.4, Protein 0.8
BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM
My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon ... the ideas are endless!
Provided by Jessica Merchant
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
- Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
- Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.
GRILLED PORK CHOPS WITH GLAZED PEACHES
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill, leaving about 1/3 of grill free of coals.
- Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
- Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
- After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
- When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 722 milligrams, Sugar 29 grams, TransFat 0 grams
GLAZED PEACHES
I acquired this recipe in Alabama, where there are plenty of fresh, juicy peaches to give it fabulous flavor.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.
Nutrition Facts :
CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
BROWN SUGAR AND SOY GLAZED PORK TENDERLOIN WITH GRILLED PEACHES
Make and share this Brown Sugar and Soy Glazed Pork Tenderloin With Grilled Peaches recipe from Food.com.
Provided by moko7
Categories Pork
Time 43m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare outdoor grill for covered direct grilling over medium-low heat.
- Meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce.
- Heat soy mixture in microwave oven on High 3 to 4 minutes or until reduced by half.
- Pat tenderloins dry with paper towels.
- With 5 pieces of string (each about 6 inches long), tie together pork tenderloins; sprinkle with salt.
- Place tenderloins on hot grill rack. Cover grill and cook tenderloins 20 minutes, turning to brown all sides.
- Place peach halves on grill rack.
- Cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. Cook until peaches brown and soften slightly and pork reaches an internal temperature of 145F (center should still be slightly pink).
- Place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. Remove strings from tenderloins.
- Cut tenderloins into 1/4-inch slices; top with peaches to serve.
Nutrition Facts : Calories 256.1, Fat 8.3, SaturatedFat 2.8, Cholesterol 99.8, Sodium 967.1, Carbohydrate 11.9, Fiber 0.8, Sugar 10.9, Protein 32.5
BOURBON-GLAZED PORK CHOPS AND PEACHES
Steps:
- Combine first 7 ingredients in a large bowl. Add pork chops and peaches; toss well to coat. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Remove pork and peaches from bowl, reserving the marinade. Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done. While the pork chops cook, place marinade in a microwave-safe bowl; microwave marinade at HIGH 2 minutes. Spoon over pork and peaches. Yield: 4 servings (serving size: 1 pork chop, 1 peach half, and 2 tablespoons sauce) NUTRITION PER SERVING CALORIES 285(29% from fat); FAT 9.3g (sat 3.1g,mono 4.3g,poly 1.1g); PROTEIN 26.4g; CHOLESTEROL 73mg; CALCIUM 27mg; SODIUM 489mg; FIBER 1.2g; IRON 1.4mg; CARBOHYDRATE 24.3g
BOURBON-GLAZED PORK CHOPS AND PEACHES
Make and share this Bourbon-Glazed Pork Chops and Peaches recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a large bowl; add pork chops and peaches; toss well to coat.
- Heat a nonstick grill pan coated with cooking spray over med-high heat.
- Remove pork and peaches from bowl, reserving marinade.
- Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done.
- While pork cooks, place marinade in a microwave-safe bowl; microwave on HIGH for 2 minutes (make sure the marinade comes to a full boil).
- Spoon over pork and peaches.
Nutrition Facts : Calories 381.9, Fat 10.6, SaturatedFat 2.9, Cholesterol 86.2, Sodium 730.1, Carbohydrate 23.6, Fiber 1, Sugar 21.8, Protein 34.6
BALSAMIC GLAZED GRILLED PEACHES
Steps:
- Bring vinegar to a boil in a saucepan, reduce heat and simmer until reduced in half. Remove from heat and stir in honey. Coat grill rack with cooking spray and heat grill. Lightly coat peach halves with spray Place peaches, cut side facing down on the grill and cook until well marked, about 3 minutes. Turn and cook until fairly tender, about 3 minutes longer. Brush the tops with the vinegar mixture and grill another 1 minute.
COINTREAU GLAZED PEACHES
This is my sisters recipe. It's a good one when you want to have a dessert, but can't be bothered making a big effort
Provided by JustJanS
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Drain the peaches and reserve half the syrup.
- Place in an ovenproof dish and pour over the reserved syrup.
- Sprinkle the fruit with the Cointreau then the sugar.
- Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
- Serve immediately with a spoonful of mascarpone (or cream).
BOURBON GLAZED PEACHES WITH YOGURT
Make and share this Bourbon Glazed Peaches With Yogurt recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 30m
Yield 2 peach halves, and 1/4 cup yogurt, 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrape seeds from vanilla bean into a medium bowl.
- Combine seeds, bean, yogurt,1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour, and discard bean.
- Preheat oven to 350 degrees.
- Combine remaining sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk.
- Add peaches, and toss gently.
- Arrange peaches, cut side down, on a parchment-lined baking sheet, and reserve sugar mixture.
- Bake peaches at 350 degrees for 10 minutes.
- Turn peachhalves over, and drizzle cavities with reserved sugar mixture.
- Bake an additional 10 minutes or until just tender.
- Serve with yogurt, and juices.
Nutrition Facts : Calories 162.9, Fat 0.4, Sodium 78.1, Carbohydrate 33, Fiber 2.2, Sugar 31.1, Protein 1.4
GRILLED BALSAMIC-GLAZED PEACHES
Got this one from Southern Living. Haven't tried it yet but plan to very soon. Posted for safe keeping.
Provided by ratherbeswimmin
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add the balsamic vinegar, brown sugar, pepper, and salt to a saucepan.
- Bring to a boil, lower heat, and simmer 2-3 minutes.
- Lay peaches in a shallow glass dish.
- Pour marinade mixture over the peaches; toss gently or turn to coat.
- Let stand 10 minutes.
- Remove peaches from marinade; reserve 2 tablespoons of marinade mixture and set aside what is left.
- In a small bowl whisk the 2 tablespoons marinade and oil until blended well (this will be used as a vinaigrette so set it aside, too).
- Place peach halves, with cut side down on a greased grill rack, over medium heat.
- Cover with grill lid and grill about 5 minutes on each side or until firm and golden, baste with remaining marinade.
- Serve peaches with vinaigrette.
Nutrition Facts : Calories 184.7, Fat 9.5, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 24.9, Fiber 2.4, Sugar 22.5, Protein 1.5
SWEET BAKED RICOTTA WITH GLAZED PEACHES
From "A Taste of Australia: The Bather's Pavilion Cookbook" by Victoria Alexander and Genevieve Harris, this ricotta is easier to turn out and slice when it is cold, so you can bake it the day before you wish to serve it, slice it when it is cold and then let it come to room temperature. It is best made in a nonstick loaf tin, 25 cm (10 in) long, 5 cm (2 in) wide and 7.5 cm (3 in) deep. The baked ricotta is also delicious served with fresh fruits. Prep time does not include time to cool ricotta.
Provided by Chef Kate
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- To bake the ricotta:
- Preheat the oven to 150°C (300°F).
- In a large bowl, whisk together the ricotta and the eggs.
- Split the vanilla bean and scrape in the seeds.
- Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
- Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
- When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
- It will have more flavour if you allow it to warm to room temperature before serving it.
- To glaze the peaches:
- Preheat the griller (broiler) to hot.
- Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
- To serve, arrange ricotta slices and two peach halves on each plate.
Nutrition Facts : Calories 313.4, Fat 13.5, SaturatedFat 8.1, Cholesterol 99.9, Sodium 95.2, Carbohydrate 36.9, Fiber 1.5, Sugar 32.8, Protein 12.8
PEACH-GLAZED BARBECUE PORK CHOPS AND PEACHES
Steps:
- Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in a food processor; process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add chops to bag; seal bag and refrigerate 30 minutes to 4 hours. Preheat grill. Remove pork from bag; discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.
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