Peach Glazed Pork Chops with Crushed Baby Potatoes

Peach Glazed Pork Chops with Crushed Baby Potatoes Peach Glazed Pork Chops with Crushed Baby Potatoes

A peach glaze brings sweetness to these succulent pork chops which are served with crushed potatoes.

4 people 20 minutes 70 minutes


  • 16 - SuperValu Baby Potatoes
  • 1 - SuperValu Lemon
  • 1 - SuperValu Peach
  • 4 - SuperValu Quality Irish Pork Chops

From the Store Cupboard

  • 2 tbsp Balsamic Vinegar
  • 50 g SuperValu Butter
  • 2 tbsp SuperValu Honey
  • 4 tbsp SuperValu Olive Oil
  • 0 - SuperValu Oregano
  • 1 tsp SuperValu Salt
  • 0 - SuperValu Salt


  1. To make the marinade for the pork chops firstly mix together the balsamic vinegar, lemon zest and 2 tbsps olive oil. Add the chops and marinade for 1 hour.
  2. To make the glaze, in a separate bowl halve the peach, remove the skin and stone, and add the honey, lemon juice and 1 tbsp of olive oil, blitz with a hand blender until a marmalade consistency has been reached.
  3. Add the baby potatoes to a pan of boiling water, and cook for approx 15 minutes until soft. Strain off the water and using a potato masher, lightly crush the potatoes.
  4. Turn out on to a baking tray lined with parchment paper and add the dried oregano, salt, pepper and butter.
  5. Bake in the oven at 180°C/350°F/Gas Mark 4 for 20 minutes until cooked. In a hot frying pan, drizzle 1 tbsp olive oil.
  6. Add the marinated chops and cook for 1–2 minutes on each side.
  7. Lower the heat, and cook for a further 6–8 minutes on each side, using a brush to glaze the chops with the peach glaze.
  8. To serve, place some crushed potatoes in the centre of the plate, add the chop and serve immediately.
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