Pan Roasted Pork Chops with Glazed Peaches
Tips & Techniques
- Wine suggestion – I love this dish with an Alsatian or Australian dry Reisling, or else a cool-climate Pinot Noir, such as one from Oregon, Burgundy or New Zealand.
- Simple, rustic with sweet and sour notes, this pork dish is best when peaches are at their peak. If out of season, try with pears, apples or figs. It’s also great with duck breast!
"Pan roasted pork chops with an aromatic ginger and allspice coating, topped with peaches glazed with the bite of balsamic vinegar, a dash of Worcestershire heat and brown sugar to bring a rich glaze! "
4 pork chops, bone in
1 tsp allspice
1 tsp ginger powder
Salt and pepper
Olive oil, for cooking
1 tbsp shallot, diced
1/4 cup white wine
2 tbsp brown sugar
1 tbsp balsamic vinegar
2 tsp Worcestershire sauce
2 peaches, sliced
- Preheat oven to 350°F.
- Trim excess fat off pork chops and season with the spices, salt and pepper.
- 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.
- Transfer to an oven proof dish, sprinkle with lemon juice and cook for 10-15 minutes or until cooked as desired.
- 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.
- Serve the pork with the glazed peaches spooned over.