PEACH MANGO PORK CHOPS AND RICE
Peach Mango Pork Chops are delicious.
Peach Mango Pork Chops and Rice is a favorite at my house. The peach mango preserves in the sauce give the pork chops a great flavor and the rice is delicious. This recipe gives you a tender pork chop. I can’t stand a tough piece of pork. Just add a vegetable and some bread for a great meal.
Peach Mango Pork Chops
3 to 4 large pork chops (I use center cut chops)
2 tablespoons oil (I use Canola)
2 tablespoons all-purpose flour
2 cups chicken broth or a (14.5 ounce) can
1/2 cup peach mango preserves (I have used apricot in this recipe, too)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons spicy brown mustard
2 teaspoons apple cider vinegar
1/4 cup brown sugar
1 1/4 cups rice, uncooked (I used instant rice could use regular, too)
Brown the chops in the oil in a skillet on top of the stove. Remove the chops and set aside. Scrape the crumbs loose in the skillet and add the flour to the drippings like you were making a roux or gravy. Whisk together in a bowl the chicken broth, preserves, salt, pepper, mustard, cider vinegar and brown sugar. Mix this with your roux in the skillet. Add the pork chops back to the pan, cover and simmer for 10 to 12 minutes. Remove the chops and add the rice to the gravy. Simmer until rice is tender or about 10 minutes. Serve chops with rice. Makes 4 servings. Enjoy!
Peach Mango Pork Chops and Rice
Ingredients
- 3 to 4 large pork chops I use center cut chops
- 2 tablespoons oil I use Canola
- 2 tablespoons all-purpose flour
- 2 cups chicken broth or a 14.5 ounce can
- 1/2 cup peach mango preserves I have used apricot in this recipe, too
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons spicy brown mustard
- 2 teaspoons apple cider vinegar
- 1/4 cup brown sugar
- 1 1/4 cups rice uncooked (I used instant rice could use regular, too)
Instructions
- Brown the chops in the oil in a skillet on top of the stove. Remove the chops and set aside.
- Scrape the crumbs loose in the skillet and add the flour to the drippings like you were making a roux or gravy.
- Whisk together in a bowl the chicken broth, preserves, salt, pepper, mustard, cider vinegar and brown sugar. Mix this with your roux in the skillet. Add the pork chops back to the pan, cover and simmer for 10 to 12 minutes. Remove the chops and add the rice to the gravy. Simmer until rice is tender or about 10 minutes. Serve chops with rice.
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