Peachy Piquant Pork Bake - Oven Bake or Barbecue

"A tangy and very fruity marinade which moistens dry meat, such as lean pork chops; this recipe is so easy, once the chops have been doused in the marinade for a couple of hours, they can be oven baked or barbecued. This marinade also works very well with chicken breasts or turkey fillets. If you are watching your fat intake, cut down on the olive oil - there isn't much, but it does help make the chops juicier! Serve with a selection of vegetables and/or assorted salads & crusty bread - depending on the season! This recipe is based on four people eating with accompaniments."
 
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photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal
photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
photo by French Tart photo by French Tart
Ready In:
2hrs 55mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Pre-heat the oven to 200°C/400°F.
  • Lightly grease an ovenproof baking dish.
  • Put all the marinade ingredients into a roomy bowl & mix them together, ensuring that they are well blended.
  • Put about one third of the marinade in the ovenproof dish.
  • Place the pork chops on top and then dribble the rest of the marinade over the top of the chops.
  • Cover with cling film & leave to marinate for at least 2 hours, preferably overnight in the fridge, if you have time!
  • When you are ready to cook them, take them out of the fridge at least 30 minutes beforehand and bake in a pre-heated oven for 45 to 55 minutes, OR cook over hot coals on the barbecue for about 30 to 45 minutes.

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Reviews

  1. After consulting with the posting chef, I decided to try this dish with pork tenderloin. The results were just wonderful and left us scrambling for the cooked marinade which is a bit like a hot fruity salsa/chutney. Next time I will d a full batch for the equivalent sized cut. Since I do like pork with fruit, mine did include 1/2 canned peach diced up in addition to the peach fruit spread. To make this for tenderloin, followed the directions for the marinade and let it set up overnight, on the counter 30 minutes before cooking. I cooked the pork at 475 with no marinade for 6 minutes to give the cut a little seal; then reduced the temperature to 400, added the marinade on top and cooked an additional 12-14 minutes until the meat reached 160 degrees. It was just so good I really don't much to add other than do try it. Even the leftovers were sensational. Thanks French Tart!
     
  2. This was really delicious! The marinade was very flavorful, and the cayenne in particular added quite a nice kick to the pork. Because the weather is too cold for outdoor grilling, I oven-baked mine and the pork chops came out very moist. Next time, I think I'll kick up the cayenne about 1/2 teaspoon or so, because I thought it was the key to the marinade. Thanks for sharing your recipe, French Tart.
     
  3. Made for you as a Thank You from Holiday Tag! SUPER flavour! Tres Piquant as well! LOL Very easy...no fuss no muss and it turned out wonderfully...Merci cher ami!
     
  4. i made this with a mustard and honey base, did add paprika it was quite good.
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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