Peachy Pepper Pork Chops

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

Enhance pork chops with this spicy peach chutney made with Lucky Leaf® peach pie filling, balsamic vinegar, soy sauce, ginger and garlic. Serve with julienned peppers and rice for the perfect entrée.

Ingredients

2 Tbsp. seasoned salt
1½ Tbsp. minced garlic
1 Tbsp. cracked black pepper
Non-stick cooking spray
24 1" thick bone-in pork chops (about 12 lb.)
½ cup mixture of peanut and olive oil
1½ qt. julienned red bell pepper
3 cups bias-sliced celery
3 cups thinly sliced scallions
¼ cup freshly grated ginger
3½ qt. (126 oz.) LUCKY LEAF® Peach Pie Filling
½ cup balsamic vinegar
¼ cup soy sauce
1½ gal. cooked rice, hot
3 cups chopped scallions, for garnish
 

Steps

Preheat oven to 350°F for conventional or 300°F for convection.

1. In a small bowl, combine seasoned salt, garlic and pepper. Hold.

2. Spray each pork chop with cooking spray and sprinkle each chop with the seasoning mixture. Lay out pork chops on sheet pan(s) in an even layer. Cover and chill at least 6 hours before preparing.

3. To Cook: In a very large skillet(s) or rondo, heat _-cup oil mixture over medium-high heat; brown pork chops in batches on both sides and transfer to sheet pan(s). Place in oven and cook 15 minutes, or until internal temperature reaches 160°F. Keep warm until ready to serve as directed.

4. Meanwhile, in another large skillet, heat remaining oil mixture over medium heat; add bell pepper and celery and sauté for 2 minutes. Stir in ginger and sauté for 1 minute. Add green onions and cook just to heat through. Pour in balsamic vinegar and soy sauce just to heat. Add pie filling and heat through. Keep warm.

5. To Serve: For each serving, place 1 cup hot rice on a service plate or large, flat soup plate and top with one pork chop. Ladle 1 cup peach mixture over top of pork chop. Sprinkle top of sauce with 1 Tbsp. chopped scallions and serve immediately. 5. To Serve: For each serving, place 1 cup hot rice on a service plate or large, flat soup plate and top with one pork chop. Ladle 1 cup peach mixture over top of pork chop. Sprinkle top of sauce with 1 Tbsp. chopped scallions and serve immediately.

 

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources