What is more All-American than a pork chop dinner? These Southern-style pork chops have a succulent coating that balances the moist and crispy textures. It’s full, fruity flavor will have you savoring every mouthful. And how about some delicious perfectly crispy browned Herb Roasted Potato Wedges on the side? 
Peach-crusted Pork Chops with Herb-roasted Potato Wedges
: The Daring Gourmet, www.daringgourmet.com
Serves: 4
Ingredients
- 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)
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 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.
- 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.
Li says
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 :)
The Daring Gourmet says
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
theculinaryklepto says
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!
The Daring Gourmet says
Thank you for the generous compliment and for visiting! :)