This Peachy Pork Chops Recipe from our cookbook is delicious and easy to prepare. The peach sauce complements the pork chops nicely! Combine it with the yummy veggie salad and you have a perfect family meal plan under $5!
Menu:
Peachy Pork Chops*
Boiled Red Potatoes
“Cool” Veggie Salad*
Bread w/ butter and jam
Butterscotch Pudding Parfaits
(layers of butterscotch pudding and whipped topping)
Peachy Pork Chops Recipe
4 pork chops
1 10 oz jar peach jam
2 Tbsp. vinegar
1 Tbsp. mustard
1/2 tsp. Worcestershire sauce
Dash of Tabasco sauce
Brown meat and cook until done. Mix and heat rest of ingredients and serve over meat.
“Cool” Veggie Salad
1 head cauliflower, cut into pieces
1 bunch broccoli, cut into pieces
10 oz. frozen peas (peas don’t need to be cooked)
1/4 to 1/2 cup onion
Dressing
1 cup sour cream
1 cup salad dressing (like Miracle whip)
1 pkg. Hidden Valley ranch dressing mix
Mix dressing ingredients. Pour dressing over veggies and chill overnight. Will keep well in the fridge for several days.
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Regarding the “Cool Salad”, are the vegetables supposed to be cooked?
No they aren’t cooked.
This may sound dumb, but do the peas in the “cool” veggie salad have to be cooked first?
Not dumb at all. As a matter of fact I had to ask the same question and I should have put the answer on the recipe. So sorry Evelyn I usually do better. No you don’t have to cook the peas. In a salad like this or something served cold peas are usually just used as is. My mom had a cheese and pea salad she made all the time and would just dump the peas in.
Just wondering. The amounts of peach jam (1/2 cup); vinegar (1 Tbsp.); and mustard (11/2 tsp.) are different here than in the Dining on a Dime cookbook. Which are correct?
You can do either. We liked more sauce on it after the book was already printed. You can do either.
I had a batch of peach jam that didn’t jell quite enough, I think I can use it for this sauce, thanks! been thinking of ways to use it..
Can you bake the chops in the sauce ?
I don’t know why you couldn’t. Make sure you cover them so the sauce won’t dry up or burn. I would try it an see. It is just a little faster to do it as the recipe says if you are looking for something quicker.
The picture does not match the recipe, but I must say both are quite appetizing!
Thank you for this post, and all of the wonderful, informative & inspiring videos you have on youtube.com.
Cheers!
L. Styles
Off topic but how did your fundraiser last weekend go?
It went great Cindy. The last I heard they got $5000 and I think there maybe some more besides people just buying the books. Thank you for asking. We have the kindest and most generous viewers and we appreciate so much what they did.
I made this for my husband, Patrick, and seriously…. thought he was going to lick the plate clean! :) I am a vegetarian and put the sauce over a piece of Quorn’s “no chicken” cutlets and it was SO DELISH!!!
Patrick has a smoker and loves to try different rubs, marinades and glazes. He wants to use this sause on a pork roast the next time he smokes one.
Yum I bet this would be good on a pork roast. This has always been a favorite of mine too. It was so easy to make.
Love the cook books, have all the books and I have given some to my family