Leslie's Strawberry Breakfast Chops

Leslie's Strawberry Breakfast Chops

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Leslie

“A different, yet delicious, combination of sweet strawberries and powerful garlic with a hint of cayenne. These breakfast chops are not for weak taste buds. These chops will wake up any tired mouth.”

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Adjust Servings

Original recipe yields 2 servings



  1. In a small saucepan, combine the strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through.
  2. Melt butter in a medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry the chops until browned on each side, then continue to cook over medium heat until no longer pink, and the juices run clear.
  3. Serve chops with sauce poured over, and garnish with fresh strawberries.

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Reviews (25)

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Maybe I’m biased, once I tasted this dish I fell in love. I was normally a eggs and bacon guy but this changed things for me - I really mean changed things........they always say a way to a mans heart is through his stomach, well Leslie must have known this because I liked it so much I asked her to marry me. We are now happily married, biased I may be but I do know my wife is an excellent cook with a knack of combining multiple flavors to make a mouthwatering dish. Excellent tasty dish to tease every taste bud you might have. I am a lucky man!!



OH MY GOODNESS!!! The best pork chops I have EVER EATEN!!! This was soooo yummy. Now I know why the last guy married Leslie!!! I made these for dinner tonight, And it was an outstanding hit!! My husband and 13 month old son both loved it!!! I did the sauteed onions with the pork chops and served over dill rice (rice with butter and a tablespoon of dill) then poured the sauce over the pork chops .. I recommend you doubling the sauce recipe I wish I had!!! We ended up fighting over the last of the sauce.



This is a great twist on pork chops. The mixture of cayenne and strawberry preserves gave these chops excellent flavor. I poured the sauce on the chops after browning, covered the skillet, and reduced the heat to simmer. I turned the chops every 15 minutes or so and let them cook for about an hour. Cooking them this way allowed the flavors to permeate the meat and the chops were so tender we did not need a knife to cut them. This recipe will be one I use often.

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Amount Per Serving (2 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 538 mg
  • 22%

Based on a 2,000 calorie diet



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Pork Chops with Raspberry Sauce


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Brown Sugar Chops