Pork Chops with Peach Teriyaki Glaze

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

The mild flavor of pork is enhanced by the sweet and spicy mixture that serves as both marinade and glaze for these grilled chops. The peaches in the sauce add a nice fruity overtone.

Ingredients

Peach Teriyaki Glaze:
1 1⁄2 cups tamari soy sauce
2 cups light brown sugar
1 cup rice wine vinegar
1 tsp. ground ginger
1⁄4 cup fresh garlic, minced
3⁄4 cup onion, finely minced
6 tbsp. cornstarch
1 can (#10) California Cling Peaches in light syrup, drained

For Pork Chops and Marinade:
24 center cut pork chops (boneless, 6-8 oz. each)
1 cup tamari soy sauce
1⁄4 cup dry mustard
Fresh ground pepper
Sliced almonds and chiffonade basil leaves, for garnish

 

Steps

For Peach Teriyaki Glaze:
1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 6-qt. saucepan over medium heat. Add garlic and onion and simmer 3-4 min.

2. Add cornstarch; lower heat and whisk until teriyaki glaze has thickened. Stir in California Cling Peaches. Simmer until peaches are warmed through, about 5 min.

For Pork Chops:
For marinade, whisk soy sauce into dry mustard in a stainless steel bowl. Marinate chops for at least
30 min. Pork chops may be sautéed, grilled, or marked and finished in the oven. Season with fresh ground pepper. Garnish with almonds and basil.
 

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources