Balsamic Peach Pork Chops with Blue Cheese:
I have seldom made tender pork chops, so I am hoping the marinade will do the trick! I have not made this recipe, but I’ve had a similar one recently made with chicken and jalepeno peppers and peaches that was delicious. I’ll be making this one soon, in the height of peach season! What I like is that this is a simple recipe that comes together easily and with few ingredients.
Ingredients:
1 pound pork chops
1/2 cup balsamic vinegar
2 tablespoons apricot preserves (or honey)
2 teaspoons dijon mustard
2 cloves garlic, minced or grated
1 teaspoon thyme, chopped (optional or use less)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large peaches, sliced
1/4 cup blue cheese (or feta), crumbled (optional)
Directions:
Marinate the pork chops in half of the mixture of the balsamic vinegar, apricot preserves, mustard, garlic, thyme, salt, and pepper, for 20 minutes to overnight (go for overnight!), reserving the remaining half.
Shake off the excess marinade and pan fry over medium-high heat until cooked through, about 3-5 minutes per side, before setting aside.
Place the remaining balsamic mixture in the pan and simmer until it starts to thicken, about 3 minutes.
Add the peach slices and cook until they are just tender, about 2 minutes.
Enjoy the pork chops topped in the balsamic peach sauce topped with the crumbled blue cheese!
I have seldom made tender pork chops, so I am hoping the marinade will do the trick! I have not made this recipe, but I’ve had a similar one recently made with chicken and jalepeno peppers and peaches that was delicious. I’ll be making this one soon, in the height of peach season! What I like is that this is a simple recipe that comes together easily and with few ingredients.
Ingredients:
1 pound pork chops
1/2 cup balsamic vinegar
2 tablespoons apricot preserves (or honey)
2 teaspoons dijon mustard
2 cloves garlic, minced or grated
1 teaspoon thyme, chopped (optional or use less)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large peaches, sliced
1/4 cup blue cheese (or feta), crumbled (optional)
Directions:
Marinate the pork chops in half of the mixture of the balsamic vinegar, apricot preserves, mustard, garlic, thyme, salt, and pepper, for 20 minutes to overnight (go for overnight!), reserving the remaining half.
Shake off the excess marinade and pan fry over medium-high heat until cooked through, about 3-5 minutes per side, before setting aside.
Place the remaining balsamic mixture in the pan and simmer until it starts to thicken, about 3 minutes.
Add the peach slices and cook until they are just tender, about 2 minutes.
Enjoy the pork chops topped in the balsamic peach sauce topped with the crumbled blue cheese!
