This recipe is not exactly, but should be similar to Dream Dinner’s Peach Pork:
Serves 6
Bag 1
3 cups frozen peach slices (about a pound)
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon dried onion flakes
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chicken bouillon
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
Bag 2
6 (5 ounce) lean boneless pork loin chops
Assembly
2 teaspoons olive oil
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1. To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
2. To defrost, place in fridge 2 days before preparing.
3. To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
4. Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
5. Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
6. Serve with rice pilaf and steamed green beans or broccoli.
Recipe copied from www.recipezaar.com.