Balsamic Glazed Pork and Peaches

Balsamic Glazed Pork and Peaches

Pork and Peaches

I’m always trying to find new and different flavors to combine with pork chops, other than the traditional apple. So, I reached for my ever trustworthy and inspirational book, “The Flavor Bible“. It had all of these ingredients listed in the “affinities” section. And I actually did get the thumbs up from my hyper-critical-foodie-son to add it to my blog. Hope you enjoy!

Ingredients:

  • 4 Pork loin chops
  • 3 organic peaches or 1 bag frozen peaches (thawed), chopped into 1/2″ chunks
  • 12 fresh sage leaves, fried
  • 12 leaves, small slices
  • 2 tbsp of butter (if Paleo and avoiding dairy, use olive oil)
  • 3 tbsp balsamic vinegar
  • Drizzle of balsamic reduction (recipe here)
  • salt and pepper to taste

In an iron skillet, on high heat, melt 2 tbsp of butter. Salt pork chops. Add the pork chops and cook 5 minutes on each side until internal temperature reaches 135 degrees. Remove pork chops and let rest. Add in 1 tbsp butter, balsamic vinegar and reduce down, cooking about a minute. Add in the chopped peaches, and sliced sage, stir around to cover and cook until semi-soft, approximately 3 minutes. Remove peaches and place on top of pork chops. Drizzle balsamic reduction over peaches and pork. Add salt and pepper to the dish and place 3 fried sage leaves. Serves 4.

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