Peach-crusted Pork Chops with Herb-roasted Potato Wedges
Serves: 4
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon brown mustard seeds
  • ⅓ cup fresh lemon juice
  • ¾ cup peach preserves
  • ½ cup mayonnaise
  • ⅓ cup Dijon mustard
  • ½ teaspoon vanilla extract
  • 1 teaspoon cider vinegar
  • 2 shallots, finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground pepper to taste
  • 4 pork loin chops, each about 6 oz and about ¾ inch thick
  • ½ cup dried bread crumbs (use gluten free breadcrumbs if needed)
  1. Preheat the oven to 400 F. Lightly butter a baking dish large enough to hold the pork chops side by side.
  2. In a medium bowl, combine the mustard seeds and lemon juice and set aside for 30 minutes so that the mustard seeds can swell and soften. Add the peach preserves, mayonnaise, mustard, vanilla extract, cider vinegar, shallots, rosemary, salt, and pepper. Spread one-third of the glaze on the bottom of the baking dish. Place the pork chops on the top of the glaze. Spread the remaining glaze evenly over the pork chops and sprinkle with the bread crumbs.
  3. Cover the baking dish and bake for 20 minutes. Uncover and bake for another 15 minutes, or until the pork chops are done. Serve immediately.
Recipe by The Daring Gourmet at