Peppered Pork Chops with Peach-Vinegar Glaze

Fruit and Pork are the perfect combination.

This dish has so many possible variations regardless of the combination you choose it is always good.. 

Servings: 4
4 boneless pork chops, 3/4-inch thick
2 teaspoons seasoned pepper (garlic pepper, lemon pepper or a pepper blend*)
2 teaspoons olive oil
1/2 cup chopped red onion
1 jalapeño chile (or to taste), seeded and minced
1/2 cup chicken broth
1/2 cup peach jam
2 tablespoons balsamic vinegar
Fresh cilantro, chopped, as garnish

Rub chops on both sides with seasoned pepper.
Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side;
Turn chops and add onion and chile to pan.
Continue to cook, stirring occasionally, until onion is tender, about a minute.
Add broth, jam and vinegar to pan;
Cover, lower heat and simmer 8-10 minutes.

Serve chops with pan sauce,

Garnished with chopped cilantro.

Note:To add a little healthy fruit to the meal when Peaches are in season simply peel and slice them then add them along with the onion and Chile and cook until soft. When not in season use frozen peaches.

*A nice addition we have used for the pepper blend is a combination of fresh ground black peppercorns and crushed pink peppercorns. The pink peppercorns add a terrific floral note that pairs ideally with the peach in this dish.

 

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