Lucky Leaf
Peachy Pepper Pork Chops

How do you lift a simple pork chop up to the next level? Serve it accompanied by a spicy peach chutney made with balsamic vinegar, soy sauce, ginger and garlic.


24 servings
2 Tbsp. seasoned salt
1 1/2 Tbsp. minced garlic
1 Tbsp. cracked black pepper
Non-stick cooking spray
24 1” thick bone-in pork chops (about 12 lb.)
1/2 cup mixture of peanut and olive oil
1 1/2 qt. julienned red bell pepper
3 cups bias-sliced celery
3 cups thinly sliced scallions
1/4 cup freshly grated ginger
3 1/2 qt. (126 oz.) LUCKY LEAF® Peach Pie Filling
1/2 cup balsamic vinegar
1/4 cup soy sauce
1 1/2 gal. cooked rice, hot
3 cups chopped scallions, for garnish


Preheat oven to 350°F conventional or 300°F convection.
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 a sheet pan(s) in an even layer. Cover and chill at least 6 hours before preparing.
To Cook: In a very large skillet(s) or rondo, heat 1/3-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.
Meanwhile, in another large skillet, heat remaining oil mixture over medium heat; add bell pepper and celery and sauté 2 minutes. Stir in ginger and sauté 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.
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.

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