Ginger Peach Pork Chops
Servings
2Serving size
4 ounces pork with sauceThis recipe can be multiplied and makes good leftovers.
Serve with Low Sodium Roasted Garlic Mashed Potatoes or Roasted Garlic Mashed Potatoes or Romano Grits
AND
Serve with Parmesan Squash or Parmesan Zucchini or Sauteed Spinach or Sauteed Spinach with Roasted Garlic or Shredded Brussels Sprouts
Ingredients
| 1 Tbsp. Ginger root, raw (minced) |
| 1 Tbsp. Maple syrup |
| 2 Tbsp Peach preserves |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 ounces Boneless pork chops (2 4-ounce chops) |
Instructions
Place the ginger, maple syrup, peach preserves, salt and pepper in a mini chopper or blender. Process until smooth.
When the oven is hot, place the pork chops in the skillet. Top with half of the sauce and return the pan to the oven.
Cook for about 8 - 10 minutes.
Turn the pork chops over and top with the remaining sauce.
Cook for another 5 - 7 minutes and serve.
Serve this recipe with one of these starch side dishes.
Low Sodium Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Romano Grits
Place the water in a medium sauce pan over high heat. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes stirring to…
AND
Serve this recipe with one of these vegetable side dishes.
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Spinach with Roasted Garlic
Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This sauce was inspired by a jam that has been discontinued. Those ginger peach preserves were tasty, but this sauce is much spicier with the fresh ginger flavor. Add a little extra ground pepper to give this even more zing, but you can adjust that to your taste.