Pork Chops With Peach Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1/3 cup peach jam

2 tablespoons ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

2 tablespoons apple cider vinegar

2 tablespoons cold unsalted butter, cut into small pieces

12 ounces green beans, trimmed

Kosher salt and freshly ground pepper

1 1/2 cups instant flour, such as Wondra

1 teaspoon baking powder

1 large egg white

Vegetable oil, for frying

4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed


  1. Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans. 
  2.  Photograph by Christopher Testani

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