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pork chops with peach pepper jelly sauce

(2 ratings)
Blue Ribbon Recipe by
Elaine Laskowski
Plymouth, PA

Spicy twist to pork chops and so easy to make.

Blue Ribbon Recipe

If you want to spice up tonight's dinner, try these pork chops. The pork chops are pan-fried, moist, and tender. What elevates the recipe is the simple peach pepper jelly. It's sweet, spicy, and filled with chunks of peaches.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pork chops with peach pepper jelly sauce

  • 2
    pork chops
  • 1 Tbsp
  • 1 tsp
  • 3 Tbsp
  • 2 tsp
    olive oil
  • 1/4 c
    orange or peach marmalade or jam
  • 1
    jalapeno, seeded and chopped fine
  • 2
    peaches, fresh or canned, chopped

How To Make pork chops with peach pepper jelly sauce

Test Kitchen Tips
You'll notice from our photos we sliced instead of chopping the peaches. Keeping them in larger slices still worked. For thick pork chops, cook on medium heat for 5-6 minutes on each side. Remove from heat and keep warm. Pork chops are cooked when the internal temperature reaches 145 degrees.
  • Seasoning pork chops.
    Salt and pepper the pork chops.
  • Cooking the pork chops.
    Cook pork chops until done in the butter and olive oil. Remove chops from pan and keep warm.
  • Finely chopping jalapenos.
    Remove seeds from the jalapeno and chop fine.
  • Heating the marmalade or jam in a pan with the chopped jalapeno for sauce.
    Make the hot pepper jelly by heating the marmalade or jam in a pan with the chopped jalapeno. Simmer, watching carefully, until the jalapeno softens. If you have Chinese chili garlic sauce (very spicy) use that, about 1 tablespoonful. That is what I used and it was great, but we like really spicy food.
  • Peaches added to the saucepan.
    Add the chopped peaches.
  • Simmering until mixture reduces.
    Saute the peaches and pepper jelly until reduced and thickened. Spoon over pork chops and serve.