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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 20 |
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A peach, ginger, and red bell pepper sauce really sets off these pork chops! Ingredients:
1 teaspoon seasoning salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ground black pepper |
4 inches thick pork chops (about 2 1/2 pounds) |
2 tablespoons olive oil |
1 tablespoon peanut oil |
1 sweet red pepper, cut into thin strips |
1/2 cup bias-sliced celery |
6 green onions, thinly sliced |
1 tablespoon grated fresh ginger |
1 (21 ounce) can lucky leaf peach pie filling |
2 tablespoons balsamic vinegar |
1/2 teaspoon soy sauce |
3 cups hot cooked rice |
Directions:
1. 1. Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops. In a very large skillet heat 1 tablespoon of the olive oil and the peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10 to 12 minutes or until no longer pink (160°F), turning once.
2. 2. Meanwhile, in a large skillet heat remaining 1 tablespoon olive oil. Add red pepper, celery, green onions and ginger. Cook and stir 6 to 8 minutes or until tender. Stir in LUCKY LEAF Peach Pie Filling, balsamic vinegar, and soy sauce; heat through.
3. 3. Spoon rice onto serving platter or plates. Top with pork chops and spoon sauce over all.
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