Pork Chops Imperial

Recipe Description

Makes 6 servings


  • 6 to 8 Pork chops (about 2 to 2-1/2 pounds)
  • vegetable cooking spray
  • 1 16-ounce can sliced peaches (drain; reserve syrup)
  • 2 cups chicken broth
  • 2 teaspoons salt
  • 1 teaspoon curry powder
  • 1 teaspoon seasoned pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh parsley
  • 3 cups hot cooked rice


  1. Brown Pork chops on both sides in large skillet coated with cooking spray over medium-high heat. Drain fat.
  2. Add peach syrup, broth, salt, curry powder, seasoned pepper and garlic powder. Stir to loosen brown particles. Cover and simmer 30 minutes or until chops are tender.
  3. Dissolve cornstarch in 2 tablespoons water; stir into skillet. Add peaches; cook and stir until mixture thickens. Sprinkle with parsley.
  4. Serve over fluffy rice.
This article uses material from the "Pork Chops Imperial" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License