Pan Roasted Pork Chops with Glazed Peaches

By: Sally James

  • Yield:

    4 Servings


4 pork chops, bone in
1 tsp allspice
1 tsp ginger powder
Salt and pepper
Olive oil, for cooking
1/2 lemon
1 tbsp shallot, diced
1/4 cup white wine
2 tbsp brown sugar
1 tbsp balsamic vinegar
2 tsp Worcestershire sauce
2 peaches, sliced


  1. Preheat oven to 350°F.
  2. Trim excess fat off pork chops and season with the spices, salt and pepper.
  3. Heat a thin layer of oil in a large sauté pan and cook chops on medium high for 2 minutes each side or until golden brown.
  4. Transfer to an oven proof dish, sprinkle with lemon juice and cook for 10-15 minutes or until cooked as desired.
  5. Meanwhile, drain excess fat from pan and add the shallot. Cook for 1-2 minutes to soften, then add the wine, sugar, vinegar and Worcestershire sauce. Bring to the boil, add the peaches then reduce heat and simmer until peaches are just starting to soften.
  6. Serve the pork with the glazed peaches spooned over.