Real Recipes From Real Home Cooks ®

spicy peachy pork chop's and yam' supper

(1 rating)
Recipe by
Eddie Jordan
Bristow, OK

This pork chop recipe is not your run of the mill dinner, with mushrooms. It is one that I made to off set your mashed potatoes. When you try it I don't think you will try it just once!

(1 rating)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For spicy peachy pork chop's and yam' supper

  • 1 - 18 oz
    jar spiced crab apples
  • 1 - 17 oz
    can peaches sliced or halves
  • 6
    rib or loin pork chop's, cut 1 inch thick
  • 1 c
  • 2 Tbsp
    lemon juice
  • 1 1/2 tsp
  • 1/4 tsp
    ground nutmeg
  • dash allspice
  • 1
    chicken bouillon cube
  • 6 md
    yams, cooked peeled and quarted
  • 1 tsp

How To Make spicy peachy pork chop's and yam' supper

  • 1
    Drain spiced apples, reserving 1/2 cup liquid seaside. Drain peaches, reserving 2/3 cup syrup set aside.
  • 2
    Trim a piece of fat from edge of 1 pork chop. Place large skillet over medium high heat. Rub fat over bottom of skillet to grease well. Discard fat.
  • 3
    Add chop's cook for about 10 minutes or until well browned on both sides. Add water, reserved liquids, lemon juice, salt, nutmeg, allspice, and bouillon cube to skillet.
  • 4
    Bring to a boil stirring to dissolve bouillon cube. Reduce heat to low cover and simmer for about 35 minutes or until chop's are tender.
  • 5
    Remove chop's to a large serving platter, keep warm.
  • 6
    Add yams, spiced apples, and peaches to skillet heat through. Arrange yams and fruit around pork chop's, keep warm.
  • 7
    Combine 2 tablespoons hot liquid from skillet and cornstarch in small dish, stir until smooth. Return to skillet.
  • 8
    Cook over medium high heat for about 2 minutes or until thickened, stirring constantly. Serve as sauce with pork chop's yams and fruit.
  • 9
    One 1 pound can drained yams may be used it desired.