Down and Dirty EZ Recipes: Peppered Pork Chops with Peach Vinegar Glaze (inspired by Ann Romney)

So I’m reviewing with my girls their Life Skills—for cooking it’s 10 simple recipes they can actually make on their own when they have flown the coop. I call them Down & Dirty EZ recipes. 😉

Today’s EZ Recipe comes from Ann Romney’s cookbook.

Run, don’t walk, to get the cookbook. Every recipe I’ve used has been a winner.

These one-pan pork chops are fast, delicious, and with cauliflower mash and broccoli a healthy choice for dinner. I’ve slightly changed the recipe (I like more sauce). Enjoy!

Peppered Pork Chops with Peach-vinegar Glaze
Soooo fast and so tasty–true comfort food!
6 boneless pork chops (3/4 inch thick)
1 tsp lemon pepper
1/4 cup chopped red onion (or regular dried onion)
1 cup chicken broth
1/2 cup peach jam
1 to 2 TBSP balsamic vinegar
Salt to taste
Fresh cilantro

Sear chops on each side on medium-high heat. Add onion, broth, jam, and vinegar; reduce heat and simmer 8 to 10 minutes. Serve chops with pan sauce and mashed (or mash cauliflower) potatoes. Garnish with cilantro
EZ Cauliflower Potatoes
My kids will even eat these!!
1 large package of frozen cauliflower florets
1/2 cup grated parmesan cheese
1/4 cup milk
Salt and pepper to taste
Cook cauliflower in the microwave until tender. Put in blender or food processor with half the milk until almost smooth. Add cheese and rest of milk until the consistency you desire. Serve with the pork chop gravy — sooo good!!

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