One Pan Pork Chops with Peach Sauce
Tools used: Heat Resistant Spatula, FRENCH PANTRY Pepper from Pep Rally, FRENCH PANTRY Rosemary, Basil & Thyme Herb Blend, Mini Herb Blender, FRENCH PANTRY Sel Gris Salt, Le Petite Grater, Eco Chop
Ingredients
4 pork chops (bone-in or boneless)
Sel Gris Salt & pepper to taste
1/2 cup flour
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup chopped sweet onion
1 clove garlic, minced
1 1/2 teaspoons FRENCH PANTRY Rosemary, Basil, & Thyme Herb Blend
1/2 teaspoon grated fresh ginger, or a pinch of ground ginger
2/3 cup brown sugar
1/4 cup apple cider vinegar
2 teaspoons soy sauce
6 medium ripe peaches, pitted and chopped (about 3 cups total)
Directions
Season pork chops liberally with salt & pepper on both sides. Place flour in a shallow dish. Working with one pork chop at a time, dredge lightly in flour, shaking off excess; place on a plate.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the butter. When the butter is foamy, add the pork chops to the skillet, If the pan is too crowded, work in 2 batches. Cook until nicely browned on each side and the meat reaches an internal temperature of 140-145 F, about 6-9 minutes on each side for thick chops or 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm.
While the pork chops cook, prepare the rest of the ingredients for the sauce.
Do not clean out the skillet, but add remaining 1 tablespoon of olive oil to the pan. Add onion and cook over medium-high heat until soft, about 3-5 minutes. Stire in garlic, and the FRENCH PANTRY Rosemary, Basil & Thyme Herb Blend, and ginger. Cook for about 30 seconds.
Reduce the heat to medium. Add brown sugar, vinegar, mustar, soy sauce, 1/2 teaspoon salt and chopped peaches. Dook, stirring frequently and scraping up any browned bits from the bottom of the pan, until peaches are soft, about 7-10 minutes. Taste and adjust for seasoning.
Return chops to skillet and heat just until warm, spooning peach sauce over the meat.
* I love a one-pan meal! I had fresh peaches I needed to use up and searched for something with pork. You can use fresh herbs instead of the FRENCH PANTRY Herb Blend if you have them available. I served this with mashed cauliflower or rice would be a welcome accompaniment too.