There’s nothing I love more than unexpected combinations when cooking. The more comfortable I become experimenting with flavors, the more enjoyable the outcome. I happened to come across this recipe from Cooking Light when searching for a new, summery dish to try. The sweet & savory compilation is most certainly one to add to the list of regulars!
2 tsp. extra virgin olive oil
2-4 boneless pork loin chops
4 thinly sliced shallots (sliced red onion will also suffice)
2 tsp. dried rosemary (the original recipe calls for chopped fresh thyme)
2 peaches, wedged
1/2 cup dry white wine (I use pinot grigio)
1/2 cup chicken broth
2 tsp. honey
2 tsp. Earth Balance soy-free buttery spread
Salt & pepper
Salt & pepper the pork chops. Heat olive oil in a large skillet and cook the pork chops. Depending on the thickness, they’ll need about 4-5 minutes per side. Remove the chops and put them in a warmed oven while you prepare the sauce.
Leave the oil from the meat in the skillet. Add in the peaches, shallots, and rosemary. Cook for 3 minutes.
Stir in wine, broth, and honey. Bring to a boil and simmer for about five minutes or until reduced by half. Add in the butter to thicken.
Prepare plates with the pork chops and pour the peaches and sauce over the meat.
I did not prepare a side because the flavors are so strong on their own. A starter salad would be complimentary.