Peach Glazed Pork Chops

Yield: 6 servings

Ingredients

• 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

Instructions

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.