A variation on the traditional saltimbocca recipe using chicken and the Instant Pot!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 cup peach preserves
- 1 ½ tablespoons Worcestershire sauce
- ½ teaspoon chile paste
- 2 tablespoons vegetable oil
- 4 boneless pork chops
- 1 teaspoon ground ginger
- 1 pinch ground cinnamon
- salt and pepper to taste
- ½ cup white wine
Instructions
- Mix together peach preserves, Worcestershire sauce, and chile paste in a small bowl; set aside.
- Heat oil in a large skillet over medium-high heat.
- Rinse pork chops, then pat dry. Sprinkle chops with ginger, cinnamon, salt, and pepper. Sear chops in hot oil until lightly browned, about 2 minutes per side. Remove from the skillet and set aside.
- Pour white wine into the skillet and stir to scrape the browned bits off of the bottom of the pan. Stir in peach preserves mixture. Return chops to the skillet, flipping to coat with sauce.
- Reduce heat to medium-low and cook chops until no longer pink in the centers, about 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 91 mg |
| Sugars | 52 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out great! I substituted the chili paste with a 1/2 tsp cayenne pepper. One huge mistake I made was pouring the wine into the hot skillet that still had some oil in it. Huge mess, no one got splattered pr burnt! Perhaps add a warning on that step with the proper way to do it?
This was really good – peaches with pork – what a wonderful combo! Loved the ginger and spice as well! We used canned peaches from this summer.
WOW GREAT RECIPE. LOVE❤ THANK YOU FOR A GREAT DINNER.
easy & i used some grated ginger in the sauce, added a little extra kick.
Very tasty. The 8 min. ea. side worked well for the nearly 1″ chops. I would cut down on timing if using thin sliced chops. Substituted a jar of apricot jam I wanted to use up, and used a full tsp of chili paste for more heat. Will make again.
Loved it!!
I made this with a Drunken Peach Preserve I had. It was bourbon and peaches. It came out delicious with the spices listed. I will make this again!
Delicious! Used red pepper flakes in place of the chile paste and mango peach preserves instead of peach because it was unavailable.
Made this recipe just the way it was stated absolutely delicious was very pleasantly surprised will definitely make it again
This recipe is addictive! I used thick porkchops, so my cook time was more than the recipe said. I would recommend a meat thermometer to check the meat is cooked thoroughly.
kinda bland,
I’ve made this recipe several times & it’s very good. It’s one of my favorite ways to cook pork chops.
LOVED this! The sauce was a tad thin (even after letting it sit for some time after the chops were done), so I’d consider either backing off a bit on the wine (or water) or maybe adding a sprinkle of cornstarch towards the end.
My husband and I loved this recipe. I will add more chili paste next time for a spicier version but it was delicious in its original format too.
Very disappointing seriously lacking in flavor. So much so that you would have to start over to doctor it enough.
We enjoyed this recipe. I didn’t have peaches and substituted canned apricots. Very tasty.
Just spicy enough a great quick dish. Will use it again
This is great! I made it several times and people I made it for loved it. I cut out the chili paste becaue I can’t have spicy food.
Absolutely wonderful! My husband couldn’t get enough! MY children were actually eating without complaints! Needless to say this will be in the dinner rotation for us. It’s quick and easy! Very delicious!
The glaze is very, very good. The only reason why I gave it a 4 is bc the glaze just didn’t seem to penetrate the pork chops..
This was so good! My whole family really liked it! I did triple the chili paste but we like spicier sauces. We will make this again!