Pork Chops In Peaches and Salsa

Awana Burkeen


This is a very tasty meal as well as pleasant to look at when done.A friend gave me the recipe and I love it..

★★★★★ 1 vote
approx. 2-4
1 Hr 30 Min
1 Hr 30 Min


2 thick pork chops (at least 1 inch)
salt and pepper
1 ½ tbs olive oil
¼ c tequila
1/3 c chicken broth (home made) (if you use canned broth, reduce a full can down to 1/3
½ bottle (8 oz) desert pepper trading company peach mango salsa
¼ c sweet orange marmalade
2 large fresh peaches (peeled and chopped
frying pan with a top


1Salt and pepper pork chops. Heat frying pan to high and add olive oil. Add the pork chops and sear them
2Add tequila to deglaze the pan. Next add in the chicken broth, salsa, and marmalade. Mix all well with the pork chops
3To help separate peach skin: Heat a small pot to boiling. Add peaches one at a time. Stir them around for about 45 seconds. Remove from the water with a slotted spoon. Skin should peel off easily
4Add the peaches on top of the ingredients in the pan. Cook covered for about ½ hour on simmer heat. Turn the pork chops over and cook covered for another 1/2 hour on simmer heat
5Remove pork chops and cover to keep warm
6Use slotted spoon to remove a couple spoons of chunky stuff
7Use and immersion blender to puree the remaining sauce (and chunky stuff). Cook to reduce the puree for about 10 minutes
8Add the peaches back in.
9Cut into large chunks and put on plate. Ladle sauce over the pork
10Can be served on rice, noodles, etc

About Pork Chops In Peaches and Salsa

Course/Dish: Pork, Steaks and Chops