Pork Chops with Peach-Thyme Glaze

RECIPE INFO

Serves 2-4

Preparation Time
min

Cook time
min

Rating
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INGREDIENTS

 

  • 1 tbsp olive oil
  • 2 bone-in pork chops, 150g each
  • Salt and pepper to taste
  • 1/2 large shallot, finely diced
  • 2 peaches, diced
  • 2 tsp thyme, roughly chopped
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 tsp brown sugar
  • 2 tsp butter

 

METHOD

Heat the frying pan over medium-high heat. Add olive oil to coat the pan.

Season pork chops on both sides with salt and pepper. Cook the pork chops approximately 3 minutes on each side, or until done. Remove from the pan and keep warm.

Add shallots, peaches and thyme to the fry pan. Cook for 1-2 minutes, or just until the peaches begin to soften. Add the white wine and deglaze the pan by bringing it to a boil and scraping any brown bits off the bottom. Reduce liquid by half.

Add chicken stock and brown sugar. Bring to a boil and reduce about 2 minutes, or until the glaze begins to thicken. Remove from heat and stir in the butter.

Return the pork chops to the pan and coat with the glaze. Serve.

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