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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it."
-Thomas Walker, Physician

The refrigerator light goes on...

I love the flavor of peaches with pork. They seem so right together. The addition of the sage and onions makes this simple topping for pork just a bit savory. This is a good example of using fats that are good for you like the olive oil with just a little butter to enhance the flavor and texture of the cooked peaches. It doesn’t take much -- just a bit to finish off the sauce.


 

Pan-Seared Pork Chops with Savory Peach Marmalade

Servings: 4 | Serving size: 4 ounces pork with marmalade

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes good leftovers.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version

2 Tbsp olive oil
1 clove garlic (peeled and sliced)
2 tsp dry rubbed sage
1 small Vidalia (or sweet) onion (diced)
1 lb peaches, peeled and sliced thinly
1/2 cup low sodium chicken or vegetable broth
1/4 cup water
1 lime (juiced)
1/2 tsp salt
1/4 tsp ground cumin
fresh ground black pepper (to taste)
2 tsp maple syrup
2 tsp unsalted butter
4 4 ounce center cut pork chops (boneless)
1/4 red bell pepper (finely diced)

Place a medium stainless steel or non-reactive saucepan over medium heat. Add 1 tablespoon olive oil, garlic, and sage, cook for one minute, stirring frequently.

Add diced onion and cook for three minutes. Add sliced peaches and 1/2 cup chicken stock. Reduce heat to low. Add water, lime juice, 1/4 tsp. salt, ground cumin, and black pepper, and stir well. Cook, simmering gently, for 20 minutes, until peaches are softened.

Gently mash peaches with a fork until they’re the consistency of marmalade. Add the maple syrup and 2 tablespoons butter and set aside.

Place a large skillet in oven and preheat oven to 375F.

When hot, sprinkle the remaining 1/4 tsp salt over the pork chops. Add the remaining 1 tbsp olive oil to the hot pan. Place the pork chops in the pan, seasoned side down.

Put back in the oven and cook for 7-9 minutes, then turn. Cook for an additional 5-6 minutes.

Plate each pork chop and serve, topped with the peach marmalade and sprinkled with 1/4 of the diced red pepper.

Nutrition Facts

Serving size: 4 ounces pork with marmalade

Servings: 4

Amount Per Serving

Calories 309 Calories from Fat 146
% Daily Value
Total Fat 16g 25%
    Saturated Fat 5g 24%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 67mg 22%
Sodium 354mg 15%
Total Carbohydrates 14g 5%
    Dietary Fiber 2g 7%
    Sugars 9g
Protein 27g
Vitamin A 11% Vitamin C 40%
Calcium 3% Iron 7%
Vitamin K 9 mcg Potassium 721 mg
Magnesium 38 mg