Pork Chops With Peach Sauce
These crispy pork chops with a sweet and tangy peach sauce offer the perfect balance of flavors for a satisfying meal. The juicy pork is enhanced by a rich, homemade sauce that adds depth and a burst of sweetness.
The combination of green beans, cooked to perfection, complements the savory pork, creating a well-rounded dish that is both comforting and fresh. This recipe offers a wonderful blend of textures with every bite.
Perfect for a weeknight dinner or a special occasion, these pork chops are easy to make yet full of impressive flavors. The peach sauce ties everything together, making this dish one your family will love.
Pork Chops With Peach Sauce – Ingredients
The rich, velvety peach jam creates the foundation for a luscious sauce that beautifully balances sweetness and tang. Ketchup adds a subtle depth, while Worcestershire sauce brings a savory complexity to the mix. Apple cider vinegar introduces a hint of acidity, brightening the dish.
Tender boneless pork chops are the star, offering a satisfying bite and a perfect canvas for the crispy coating. The egg white and instant flour come together to form a light, golden crust, providing texture that complements the juicy pork. Finally, green beans offer a fresh, vibrant contrast, completing this flavorful dish.
Recipe Tips
- Perfectly Crispy Pork Chops
To achieve the crispiest pork chops, make sure the oil is at the right temperature (375°F). Use a deep-fry thermometer to ensure consistency. If the oil is too cool, the chops will absorb too much oil and become greasy instead of crispy. - Peach Sauce Consistency
If the peach sauce becomes too thick while cooking, simply whisk in a little more water, a tablespoon at a time, until you reach the desired sauce consistency. This will keep the sauce smooth and ensure it coats the pork chops perfectly without being too heavy. - Flour Coating Tip
When dredging the pork chops, ensure that the batter is not too thick. The goal is to have a thin, crispy coating, not a heavy batter. If the batter becomes too thick, add a small amount of water to loosen it up before dipping the pork chops.
What to Serve with Pork Chops With Peach Sauce
- Roasted Vegetables
Pair these flavorful pork chops with a side of roasted vegetables, such as carrots, sweet potatoes, and Brussels sprouts. The caramelized sweetness of the vegetables complements the tangy peach sauce, creating a well-rounded, comforting meal. - Mashed Potatoes
Creamy mashed potatoes are a perfect side dish to absorb the delicious peach sauce. Their smooth texture and mild flavor balance the savory pork chops and tangy sauce, making each bite satisfying. - Crispy Side Salad
For a light contrast, serve the pork chops with a crisp side salad made from mixed greens, arugula, and a simple vinaigrette. The freshness of the salad adds a refreshing crunch that cuts through the richness of the pork chops and sauce.
FAQ
- Can I use bone-in pork chops for this recipe?
Yes, bone-in pork chops can be used, but the cooking time may vary slightly. Ensure the internal temperature reaches 145°F, and adjust the frying time as needed. - What if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute it with a mixture of soy sauce and a small splash of vinegar. It won’t replicate the exact flavor but will still provide a savory depth to the sauce. - Can I prepare the peach sauce ahead of time?
Yes, you can make the peach sauce in advance and store it in the refrigerator for up to 3 days. Reheat it gently on the stove before serving with the pork chops. - Can I use a different type of jam?
While peach jam is recommended for its sweet-tart flavor, you can experiment with other fruit jams, such as apricot or raspberry. However, the flavor profile of the dish will change slightly based on the jam you choose.
Pork Chops With Peach Sauce
Ingredients
- 4 boneless pork loin chops about 1 pound, trimmed and 1/4-inch thick
- 1/3 cup peach jam
- 2 tablespoons ketchup
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons cold unsalted butter cut into small pieces
- 12 ounces green beans trimmed
- Kosher salt and freshly ground pepper to taste
- 1 1/2 cups instant flour such as Wondra
- 1 teaspoon baking powder
- 1 large egg white
- Vegetable oil for frying
Instructions
- In a large skillet, combine the peach jam, ketchup, Worcestershire sauce, and 3 tablespoons of water. Cook over medium-high heat, whisking frequently, until the mixture thickens, approximately 5 minutes. Stir in the apple cider vinegar, followed by the butter, adding a few pieces at a time. If the sauce becomes too thick, thin it with additional water. Remove from the heat and cover to keep warm.
- Prepare the green beans by placing them in a microwave-safe bowl. Add a splash of water and season with salt and pepper. Cover the bowl with plastic wrap, ensuring it is pierced to allow steam to escape. Microwave for 8 to 10 minutes or until the beans are tender.
- In a separate bowl, whisk together 1 cup of the instant flour, baking powder, egg white, 1/2 cup water, and the remaining Worcestershire sauce. Add extra water, if necessary, to achieve a smooth, slightly thick batter. Place the remaining 1/2 cup of flour in a shallow dish for dredging.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F on a deep-fry thermometer. Dredge each pork chop in the flour, then dip it into the batter. Fry the pork chops, cooking for 3 to 4 minutes per side, until golden and crispy. Transfer to paper towels to drain excess oil.
- Serve the crispy pork chops with the peach sauce and tender green beans for a delicious, well-rounded meal.
