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

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources