Southern Peach Mustard Pork Chops
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Mouthwatering doesn’t even begin to describe these luscious pork chops. These Southern-style mustard pork chops are coated with peach, mustard, and herb crust for perfectly delicious results!
If you’re looking for a dish that perfectly balances sweet and savory flavors, these Southern-style peach and mustard pork chops are a must-try. This recipe brings together juicy pork chops with the tangy depth of Dijon mustard and the fruity sweetness of peaches. The result? A caramelized, flavorful coating that makes every bite of these mouthwatering pork chops unforgettable!
Peach and Mustard Pork Chops
Pork and fruit are a classic pairing, and peaches are a gem of the South. They add just the right amount of sweetness to balance the mustard and herbs and the addition of mustard seeds adds just the right amount of kick. The flavor is both comforting and sophisticated and I’m confident you’re going to love these pork chops as much as we do.
Serving Suggestions
Serve these peach and mustard pork chops with your favorite backyard sides. Here are a few ideas:
- Creamy Coleslaw
- Classic Potato Salad
- Macaroni Salad
- Baked Potato Wedges
- Freezer Slaw
- Buttermilk Biscuits
- Cornbread Muffins or Skillet Cornbread
- Broccoli Salad
- Baked Beans
- Pea Salad
- Southern Black Eyed Pea Salad
- Mexican Corn Salad
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Southern Peach and Mustard Pork Chops
Ingredients
- 2 tablespoons yellow mustard seeds
- 1 tablespoon brown mustard seeds
- 1/3 cup fresh lemon juice
- 3/4 cup peach jam
- 1/2 cup mayonnaise
- 1/3 cup Dijon mustard
- 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 3/4 inch thick
- 1/2 cup dried bread crumbs (gluten free: use GF breadcrumbs)
Instructions
- Preheat the oven to 400 F. Lightly butter a baking dish large enough to hold the pork chops side by side.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 jam, mayonnaise, mustard, 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.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.
Nutrition
Originally published on The Daring Gourmet January 8, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I realise this is an old post, but I only just discovered it at the weekend – just made this for dinner tonight and it was absolutely amazing! This was quite adventurous for me as I’m not at all happy in the kitchen, and combining fruit with meat is an alien concept. So glad I gave it a go!! Will definitely be making this again :)
I am thrilled to hear that, Li! A recipe I just made again last week that you may enjoy – now that you’ve been converted to the fruit & meat combo ;) – is this Mango Chutney Chicken: http://www.daringgourmet.com/2013/03/08/mango-chutney-chicken/ You can use whatever pieces of chicken you like. This last time I used chicken breasts and cut them into strips as chicken tenders for my kids. My family loves this recipe, the flavor is fantastic! Thanks so much for your feedback, Li, and I hope you continue to enjoy your adventures in the kitchen! Best, Kimberly
I don’t even know where to begin. Everything on here looks amazing. I don’t think I’ll ever have time to try everything I want to, but these pork chops are where I’ll start!
Thank you for the generous compliment and for visiting! :)