Chef’s Notes: Absolutely the perfect blend of spicy, sweet and tangy. The ginger gives the sweet peaches a little kick, the balsamic and wine cook up into a syrupy glaze, and all of that delightful yumminess covers a pork chop that zings with flavor. Wow.
Pork Chops with Sweet Balsamic Peaches
2 T. olive oil
2 boneless pork sirloin chops
Fresh ground sea salt
Fresh ground pepper
Fresh garlic (or plain) chives
2 fresh peaches, peeled and sliced
2 T. honey
2 T. balsamic vinegar
1/2 tsp. ground ginger
1/2 C. wine (I used a white zinfandel. I think any light fruity wine would work in this recipe.)
Fresh cinnamon basil (or parsley)
Heat olive oil in cast iron skillet over medium high heat. Sprinkle chili powder, salt, and pepper on both sides of pork chops. Place chops in skillet; sprinkle with chives. Cook until browned; turn over. Sprinkle with additional chives and cook until browned. Remove from skillet and place in small shallow baking dish. Preheat oven to 325 degrees.
In a small mixing bowl, combine peaches, honey, balsamic vinegar, and ginger. Pour into same skillet that pork chops were cooked in. Heat for about 2 minutes; add wine. Cook until most of the liquid is reduced and syrupy. Spoon peach mixture over pork chops. Garnish with cinnamon basil (or parsley). Bake for 15 minutes.
This is the original recipe.