About this recipe: Boneless pork chops are rubbed with seasonings before being pan-seared, then simmered with a sauce made from peach jam, Worcestershire sauce, white wine and chilli paste.
This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids, you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers. - 15 Mar 2004 (Review from Allrecipes US | Canada)
This was great! I used butterfly cut pork chops which signifcantly reduced the cooking time. - 10 Apr 2002 (Review from Allrecipes US | Canada)
Delicious sauce! - 20 Nov 2001 (Review from Allrecipes US | Canada)