Pork Chops with Smoky Peach Glaze, Toasted Corn Cakes, and Warm Green Bean Sauté

Name: Pork Chops with Smoky Peach Glaze, Toasted Corn Cakes, and Warm Green Bean Sauté
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz boneless pork chops; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 3 tbsp vegetable oil; 1/3 cup peach preserves; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 2 tsp Worcestershire sauce; 1/4 tsp red pepper flakes; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 tsp baking powder; 2 tsp sugar; 1 cup buttermilk; 1 large egg; 2 tbsp unsalted butter, melted; 3/4 cup corn kernels; 10 oz green beans; 1 cup sweet onion; 1 tbsp unsalted butter; 1/4 cup chicken broth; 2 tbsp fresh parsley

An original American-inspired dish: skillet-seared pork chops finished with a glossy peach glaze scented with smoked paprika and vinegar, served with crisp corn cakes and a warm sauté of green beans and sweet onion.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas, aprox. 680 g boneless pork chops (3/4 in de grosor)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g smoked paprika (divided)
2 g garlic powder (divided)
45 ml vegetable oil (divided)
120 g peach preserves (for the glaseado)
30 ml apple cider vinegar (for equilibrar the glaseado)
10 g Dijon mustard (for the glaseado)
10 ml Worcestershire sauce (aporta profundidad)
1 g red pepper flakes (optional)
150 g yellow cornmeal (for the tortitas)
60 g all-purpose flour (for estructura)
8 g baking powder (for the tortitas)
8 g sugar (for balancear)
240 ml buttermilk (at room temperature)
1 pieza 50 g egg (beaten)
30 g unsalted butter, melted (for the dough of tortitas)
120 g corn kernels (fresh or descongelados)
300 g green beans (without puntas and partidas a the mitad)
120 g sweet onion (en pluma fina)
15 g unsalted butter (for the salteado)
60 ml chicken broth (for terminar the judías verdes)
8 g fresh parsley (chopped, for servir)

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

42 g

Carbs

35 g

Fat

4 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
1. Preheat the oven to 200°F / 95°C to keep the corn cakes warm and, if needed, gently finish the pork chops without drying them out.
2
2. Pat the pork chops dry with paper towels. Season both sides with 5 g (1 tsp) salt, black pepper, 2 g (1 tsp) smoked paprika, and 1 g (1/2 tsp) garlic powder.
3
3. In a small bowl, stir together the peach preserves, apple cider vinegar, Dijon mustard, Worcestershire sauce, remaining smoked paprika, remaining garlic powder, and red pepper flakes if using. Set the glaze aside.
4
4. For the corn cakes, whisk together the cornmeal, flour, baking powder, sugar, and 2 g (1/2 tsp) salt in a bowl. Add the buttermilk, egg, and melted butter; mix just until combined. Fold in the corn kernels.
5
5. Heat a large nonstick skillet or griddle over medium heat. Add 15 ml (1 tbsp) vegetable oil. Cook the batter in portions of about 3 tablespoons each, making 8 small cakes. Brown for 2 to 3 minutes per side until set and deeply golden. Transfer to a tray and keep warm in the 200°F / 95°C oven.
6
6. Bring a medium pot of water and a pinch of salt to a boil. Add the green beans and blanch for 3 minutes. Drain and rinse under cold water to stop the cooking. Set aside.
7
7. In a large oven-safe skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the pork chops for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until nicely browned.
8
8. Reduce the heat to medium. Pour the peach glaze into the skillet around the chops and cook for 1 to 2 minutes, spooning the glaze over the meat, until the sauce thickens and turns glossy. If the chops need more cooking, transfer the skillet to the oven at 375°F / 190°C for 4 to 6 minutes, until cooked through. Remove and let rest for 5 minutes.
9
9. While the pork rests, heat the butter and the remaining 15 ml (1 tbsp) vegetable oil in another skillet over medium heat. Add the sweet onion and cook for 4 minutes until softened. Add the blanched green beans and chicken broth; cook for 3 to 4 minutes until the liquid reduces slightly. Season with the remaining salt to taste.
10
10. Serve each plate with one glazed pork chop, 2 toasted corn cakes, and a portion of the warm green bean and onion sauté. Finish with chopped fresh parsley and spoon any remaining glaze from the skillet over the top.

Chef tips

For better browning, let the pork chops sit out for 15 minutes before cooking and dry the surface very well. If the glaze thickens too much, loosen it with 1 to 2 tablespoons of water or broth.

Substitutions

You can swap the peach preserves for apricot preserves. Buttermilk can be replaced with 240 ml (1 cup) milk mixed with 15 ml (1 tbsp) lemon juice and rested for 10 minutes. Green beans can be replaced with cut asparagus.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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