Peach Teriyaki Glaze:

1/4 cup Tamari soy sauce

6 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 teaspoon ground ginger

2 teaspoons fresh garlic, minced

2 tablespoons onion, finely minced

1 tablespoon cornstarch, dissolved in one tablespoon water

1 15 oz. can California Cling Peaches in light syrup, drained

1 tablespoon sliced almonds 

1 tablespoon fresh basil leaves, chopped

Salt and freshly ground pepper to taste

 

Pork Chops and Marinade:

4 portions center cut pork chops weighing 8-10 oz. each

2 tablespoons Tamari soy sauce

1 1⁄2 teaspoons dry mustard (optional)

2 tablespoons canola oil for sautéing

 

Preparation for the Peach Teriyaki Glaze:

Heat the soy sauce, brown sugar, rice wine vinegar and ginger in a 4-qt. saucepan over medium heat. Add the garlic and onion and simmer gently for 3 or 4 minutes. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds. Carefully stir in the California Cling Peaches with a rubber spatula, taking care to bathe them completely in the glaze. Gently simmer for an- other minute to warm the peaches. Note: This glaze can be made in advance and re- heated to serve.

Preparation for the Pork Chops:

For the marinade, whisk the soy sauce into the dry mustard in a stainless steel bowl. Toss the pork chops in this mixture and drain well. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8 to 10 minutes on each side. (The pork chops may also be grilled or baked.) Remove from skillet, season generously with salt and ground pepper and allow to rest for 3 minutes. Place the pork chops onto 4 warmed plates and top with Peach Teriyaki Glaze. Garnish with sliced almonds and basil. 

 

Serve immediately. Serves 4.

 

Serving Suggestion: This delicious peach glaze can also be served with chicken breasts.