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
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources