Peach Mustard Glazed Pork Chops
Peach Mustard Glazed Pork Chops are a quick, tasty dinner entree–meaty & flavorful with an extra boost from sweet-savory peach mustard.
You gotta love it when a single recipe meets three different requirements. Quick and easy. Liked by picky kids. Finishes food on hand. Check, check, check again.
My kids, never known for their tolerance of “ordinary” food, have been getting seriously tired of me cleaning out last winter’s pork via grilled pork chops or chops with sauerkraut. So this week when I canned homemade Peach Mustard, I decided to try something new — Peach Mustard Glazed Pork Chops.
Mustard Glazed Pork Chop for Dinner
Right now, the quick and easy part is especially important since summer has presented some additional cooking challenges. With two normally absent kids converging “home” for summer jobs, you’d think it would be an awesome time for family dinners. A dinner renaissance!
But in the end, with widely varying work schedules, school sports and other activities, it has meant too many days playing short order cook, too many peanut butter and jelly sandwiches, and lots of reheated leftovers. And I thought it was hard when I worked full time!
Simple to pan fry or grill Peach Mustard Glazed Pork Chops
No peach mustard in your pantry? Well, I figured that might happen (though, really, please consider it), so I’ve included a substitution.
Or go really savory with these French Onion Smothered Pork Chops.
Simple meals are always a godsend. And with dishes like this, there’s no compromise on local, healthy or seasonal (she says getting ready to reorder the organic pastured pork).
Bite of Peach Mustard Glazed Pork Chops
Peach Mustard Glazed Pork Chops
Ingredients
- 4 Pork Chops boneless or bone in
- Salt
- Pepper
- 1/3 cup peach mustard or make your own by blending 1/4 cup peach jam with 2 tablespoons mustard
- Non-stick cooking spray unless grilling
Instructions
- Salt and pepper pork chops on both sides
- Place chops on grill or in frying pan sprayed with non-stick spray, and spread the top of each with about 1/2 tablespoon peach mustard. Cook on medium high until lightly brown on one side.
- Turn over pork chops, then divide remaining peach jam on unglazed tops.
- Continue cooking until pork reaches 145 degrees (or more, to taste).
Look delicious Inger:)
We don’t eat pork chops, but I’m thinking of passing this recipe along to my mom. (I’ll put the peach mustard on tofu or tempeh or maybe some grains.)
or a nice big pretzel?
hi inger, i just saw your post on your homemade peach mustard and was admiring that. Though i hv never tasted it with pork chops, it looks very appealing and tasty to me, happy to see you made an easy alternative to homemade peach mustard too! cheers!
Last year I did a lot of canning and for some things, I wasn’t quite sure what to do with it when I was done. So this year I’ve been thinking a lot about what to do with all my jars! But hopefully anyone who wants to can try the pork can–homemade mustard or not!
while i’ve never considered combining peach jam and mustard (or any jam and mustard, for that matter), it sounds amazing, especially on pork!
I am in that phase of blogging where many of my tried and true recipes have been posted. So I was happy that this one came together easily. I have scores of failures, often baked items which seem to take longer to perfect (other than for pros like you I imagine 🙂 )
Hi Inger!
Oh you smart, gal! What a GREAT idea to use that Peach Mustard on Pork Chops. You may just convince me to go it alone after seeing these yummy looking pork chops! Thanks for sharing, Inger…
You know you put in a little more work up front making the jam, but then the chops are a piece of cake (almost felt guilty calling it a recipe 😉 ) Or you could always go the really easy route and buy some jam and mustard…
Oh yes, Inger, I thought of that. Let’s put it this way, Peach Mustard Pork Chops will be on the menu one way or the other, lol…
P.S. I just read on someone’s blog that you visited that you will be visiting NYC next week. When? I ask because my daughter and the kids are coming for a visit on August 4th. My grandaughter, Tabitha has been dreaming of going to Tiffany’s so we will be taking her into the city on August 10th! When are you going with your daughter? Just curious if we’ll both be there at the same time:)
We are coming home very early on Aug 7. It would have been fun to meet up at Tiffany’s so let me know if your dates change. My poor older kids are stuck home working but fortunately I’m not hearing too many complaints (hooray for maturity). I am glad to hear you aren’t keeping your daughter busy in the kitchen the whole time 😉
Oh that’s too bad Inger. It would have been fun to meet up in the city. We are definitely going in on Sunday and them most likely heading out to Long Island to visit my sisters. Perhaps another time:)
I was just reading your comment about your tomatoes. I’m just curious but do you water from the top or at the roots?
What a great idea! I love pork and mustard together but usually save the pairing for the fall with apples and apple cider. Peaches sound fabulous!
Thanks, I am a really serious peach lover, so this felt natural to me. I was just lucky the kids liked it too! Love the idea of apples when fall gets here (though I’d like a bit more summer first!)!