Sweet and spicy pork chops

    30 min

    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.

    294 people made this

    Serves: 4 

    • 340g peach jam
    • 1 1/2 tablespoons Worcestershire sauce
    • 1/2 teaspoon chilli paste
    • 4 boneless pork chops
    • 1 teaspoon ground ginger
    • 1 pinch ground cinnamon
    • salt and pepper to taste
    • 2 tablespoons vegetable oil
    • 125ml white wine

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, mix together the peach jam, Worcestershire sauce and chilli paste. Rinse pork chops and pat dry. Sprinkle the chops with ginger, cinnamon, salt and pepper.
    2. Heat oil in a large frying pan over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan and set aside.
    3. Pour white wine into the pan and stir to scrape the bottom of the pan. Stir in the peach jam mixture. Return the chops to the pan and flip to coat with the sauce. Reduce heat to medium low and cook the pork chops for about 8 minutes on each side or until done.

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    Reviews in English (273)


    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)