Skip to main content

Panko Pork Chops With Jalapeno Peach Jam

My two-year old has started to name her stuffed animals.

While the majority of two-year olds default to naming stuffed animals after physical attributes (Spot, Stripes, Blackie, Snowy), Tater has decided, all on her own, on the following names for her 5 favorite stuffed animals, who she collectively refers to as her "Pals:"

Dobies, Rocket, Stewie, Sam and Zach

I have no idea where these names came from and to my knowledge she knows no one by those names. I’m constantly impressed by her and inspired to push the boundaries of my own creativity. Because if she has already started to eclipse the limits of my own ability to innovate what will I have to offer her in the years to come?

While Tater and Stewie (the bear) helped me make these pork chops I needed to add something new. I dug out some peaches and made a little jam with some jalapeno.

Not as creative as a two-year old naming Pillow Pet "Dobies", but pretty tasty and I’ll have to work on upping my game so I’m not out crafted by my offspring, who requested "Chocolate Bacon Pancakes" for breakfast on Saturday morning.

Panko Pork Chops With Jalapeno Peach Jam


For The Jam:

  • 3 cups peaches, skin removed, chopped
  • 2 tbs fresh lemon juice
  • 1/4 cup sugar
  • 1 jalapeno, stem and seeds removed, diced
  • 1 tsp cornstarch

For The Pork Chops:

  • 1 egg
  • 1 cup Almond Milk (can use regular whole or 2% milk cow’s milk)
  • 4 Boneless Pork Loin Chops
  • 1 tsp salt, plus one tsp salt, divided
  • 1 1/2 cups Panko Bread Crumbs
  • 1 tsp pepper
  • pinch cayenne
  • 1/4 cup oil


  1. In a pot over medium high heat, add all of the jam ingredients. Stirring occasionally, allow to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes. Smash peached with a potato masher until a jam like consistency is reached. Remove from heat and set aside.
  2. In a bowl, combine the milk and egg, beat well. Sprinkle the pork chops on all sides with salt and add to the milk mixture. Place in the fridge and allow to marinate for one hour.
  3. In a bowl mix the bread crumbs, remaining 1 tsp salt, pepper, and pinch cayenne. Remove the chops from the milk mixture, allowing excess milk to drain off. One at a time add to the bread crumbs and toss to coat.
  4. In a skillet with a lid, heat the oil over medium heat (not too hot or the bread crumbs will burn). Add the Panko coated chops to the pan and replace the lid. Cook until the underside is golden brown, about 4 minutes, carefully turn the chops and replace the lid, allow to cook until cooked through but still moist in the center, about 4 additional minutes.
  5. Serve the pork chops topped with the jam.

    This jam can also be used as a dipping sauce for Coconut Cornmeal Shrimp!

Related Posts

Similar Articles


amy @ fearless homemaker August 27, 2012 um 11:27 am

These look lovely! The combo of peach + jalapeno is brilliant, by the way – i bet the combo of sweet + spicy is heavenly. Sounds like you have a budding creative genius in your household! =)


Cassie August 27, 2012 um 12:48 pm

She is brilliant – chocolate bacon pancakes, pork chops and creative names? She’s on to something!


Gerry @ Foodness Gracious August 27, 2012 um 1:03 pm

Great story! I just finished cleaning up a flour bomb from my 2 year old…don’t you just love them 😉 I need to cook pork more often, this jam sounds amazing!!


Julie @ Table for Two August 27, 2012 um 6:50 pm

I LOVE this. You just gave me a hard craving for pork chops and a delicious jam on top. The combination sounds perfect. Haha, your daughter is so cute 🙂


Chung-Ah | Damn Delicious August 27, 2012 um 10:26 pm

Your little one is such a character! And "Dobies" is such an awesome name. I can see where she gets her creativity, especially with this unique dish right here. Who would’ve thought to combine jalapenos and peach jam? It’s genius!


Anna @ hiddenponies August 27, 2012 um 10:41 pm

Two year olds are the best 🙂 This jam sounds like the perfect complement to pork, great idea!


Anna @ Crunchy Creamy Sweet August 28, 2012 um 8:18 am

I went through the two-year-old phase twice and I have one more ahead of me. Yay! 🙂 I love your idea of jalapeno peach jam! Sounds divine!


Bree August 28, 2012 um 12:01 pm

That jam looks great!


Jen @ Savory Simple August 28, 2012 um 8:12 pm

Jalapeno Peach Jam? Yes, that wins today’s awesome contest.


Panko Pork Chops with Jalapeño Peach Jam « wellidodeclare September 9, 2012 um 5:34 pm

[…] Panko Pork Chops with Jalapeño Peach Jam […]


A Peachy Day « wellidodeclare September 9, 2012 um 5:35 pm

[…] For dinner, I cooked Panko Pork Chops with Jalapeño Peach Jam.  I got the recipe from the Domestic Fits blog: Panko Pork Chops with Jalapeño Peach Jam […]


erica December 17, 2012 um 9:16 am

Do you think you can sub frozen peaches for fresh? It’s not really the time of year for peaches here!


Jackie December 17, 2012 um 9:19 am

Yes! I think so. The water content will be a little higher with frozen peaches so might have to reduce it longer, but it should work just fine 🙂


Katie May 21, 2013 um 7:31 am

This was delicious!!! Can’t wait for the leftovers 🙂


Madison September 9, 2013 um 5:34 pm

Just made this last night – it is now in my top 5 recipes! So delicious and was pretty dang easy to whip together.


Jackie September 10, 2013 um 6:19 am

Thank you Madison


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.