Peachy Pepper Pork Chops

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.


Servings: 24

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


  1. Preheat oven to 350°F conventional or 300°F convection.
  2. In a small bowl, combine seasoned salt, garlic and pepper. Hold.
  3. 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.
  4. 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.
  5. 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.
  6. 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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