Ingredients
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3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
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1/3 cup brown sugar
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1/3 cup apple cider vinegar
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1 tablespoon dried onion flakes
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1 tablespoon olive oil
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2 teaspoons Dijon mustard
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1/2 teaspoon chicken bouillon
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1/2 teaspoon dried rosemary, crumbled
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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6 (5 ounce) lean boneless pork chops
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2 teaspoons olive oil
Instructions
- To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
- To defrost, place in fridge 2 days before preparing.
- To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
- Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
- Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
- Serve with rice pilaf and steamed green beans or broccoli.