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

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources