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Peach Glazed Pork Chops



  • 1 (16 ounce) bag frozen peaches
  • 1/3 cup light brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons dried onion flakes
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon chicken bouillon, crushed
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 6 boneless pork loin chops
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch


  1. Place a large resealable plastic bag into a large glass measuring cup and fold down the edges. Add first 8 ingredients and 1/2 teaspoon salt and 1/8 teaspoon pepper. Squeeze out air and seal tightly. Shake bag to mix ingredients.
  2. Season pork chops with remaining salt and pepper.
  3. Heat oil in a skillet. Sauté the pork chops 4 minutes per side. Remove 1/4 cup of the liquid from the peach bag and mix with cornstarch. Set aside.
  4. Add the contents of the peach bag to the skillet and bring to a boil. Reduce heat and simmer 3 minutes.
  5. Stir reserved cornstarch mixture into the skillet, simmer 1 minute.
  6. Serve chops with the sauce, wild and white rice pilaf and steamed green beans.

Yield: 6 servings


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