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Peach Pork Chops with Buttered Brown Rice

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  • Author:
  • Yield: 4 servings 1x


  • 1/2 cup peach preserves
  • 1 garlic clove, finely minced
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon soy sauce
  • 2 Tablespoons orange juice
  • 1/4 teaspoon crushed red pepper
  • 4 (5 ounce) thin-cut bone-in pork chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 2 cups cooked brown rice, buttered


  1. In a small bowl, combine the peach preserves, garlic, mustard, soy sauce, orange juice, and crushed red pepper.
  2. Sprinkle pork chops with salt and pepper.
  3. Heat the oil in a large nonstick skillet over medium-high heat. 
  4. Saute the pork chops until browned and cooked through, 4 to 5 minutes on each side. Transfer to a plate cover to keep warm.
  5. Add the peach mixture to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens slightly (about 3 minutes).
  6. Spoon sauce over the pork chops. 
  7. Serve with the buttered brown rice.