Pork Chops with Peach Sauce

Summer is almost here, and juicy fresh peaches beckon. One of my favorite fruits, I can enjoy them plain or use them in a sauce, or make salsa with them, and find all versions equally delicious. I love that peaches can be used in sweet or savory interpretations. Pork Chops, on the other hand, are not commonly found on our dinner table, but we will eat them every once in a while - as we did tonight - particularly if they happened to be on sale at the grocery store!
So, this was our easy and quick (I made this in under 20 minutes) dinner to wind down after a weekend of enjoying the sunshine and relaxing. I love the flavor combination of peaches and pork, and this sauce was really, really good! Do try this.

(Note: if you do not eat pork, the same peach sauce can be made and served over chicken. It is just as yummy!)

Pork Chops with Peach Sauce



Serves 4

You will need:

4 boneless pork loin chops

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup finely chopped red onion

1 teaspoon dried rosemary

2 peaches, sliced into 8 pieces each

1/2 cup white wine

1/2 cup chicken broth

2 teaspoons honey (brown sugar would be a great substitute, if you prefer that!)

1 tablespoon butter

Heat the olive oil in a large skillet on medium heat. Sprinkle salt and pepper on both sides of the pork chops, then cook them in the skillet on medium heat for about 3 or 4 minutes on each side, or until done. Remove from pan and set aside (keep them warm). Add chopped onions, rosemary and peaches to pan, let cook on medium heat for 2 minutes. Then add the white wine and scrape to loosen all the yummy brown bits from the bottom of the pan. Turn heat up and let cook until the white wine has evaporated a bit, about one or two minutes. Then add the chicken broth, and cook for another 3 minutes. The sauce will have reduced and thickened a bit by now. Remove from heat, then stir in the butter. Spoon sauce evenly over the four pork chops, and serve warm. Enjoy!