Peaches, sweet onions, and balsamic vinegar combine to make a delicious savory sauce for boneless pork chops. You may omit the chipotle pepper if you wish. Prepare all your ingredients in advance, and you can have this on the table in 30 minutes or less.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
- Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground chipotle chile powder
- 3 Tablespoons butter
- 1/4 cup minced sweet onion
- 1 fresh peach, peeled and chopped
- 1/4 cup balsamic vinegar
- 1 cup chicken broth
- 1 Tablespoon minced fresh sage
- Peach slices and chopped parsley for garnish
Preparation:
Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, garlic powder, onion powder, and ground chipotle.
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of the butter and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.
Reduce heat, add 1 tablespoon of the butter, and saute the minced onions for 2 minutes. Add the remaining tablespoon of butter and peaches, cooking another 2 minutes. Carefully pour balsamic vinegar into the pan. Deglaze by stirring and scraping up the browned bits, cooking about 1 minute. Add chicken broth and minced sage, stirring to combine. Simmer until reduced by half and thickened.
Return pork loin chops to the pan, along with any juices that have accumulated on the platter. Coat both sides with sauce and simmer for 2 minutes to re-warm.
Serve pork loin chops with the balsamic peach sauce, garnished with fresh peach slices and a sprinkling of chopped parsley.
Yield: 4 servings
Notes: Ground chipotle pepper is available in the spice aisle of most major grocery stores.
Balsamic Peach Pork Loin Chops Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of the butter and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.
Reduce heat, add 1 tablespoon of the butter, and saute the minced onions for 2 minutes. Add the remaining tablespoon of butter and peaches, cooking another 2 minutes. Carefully pour balsamic vinegar into the pan. Deglaze by stirring and scraping up the browned bits, cooking about 1 minute. Add chicken broth and minced sage, stirring to combine. Simmer until reduced by half and thickened.
Return pork loin chops to the pan, along with any juices that have accumulated on the platter. Coat both sides with sauce and simmer for 2 minutes to re-warm.
Serve pork loin chops with the balsamic peach sauce, garnished with fresh peach slices and a sprinkling of chopped parsley.
Yield: 4 servings
Notes: Ground chipotle pepper is available in the spice aisle of most major grocery stores.
Balsamic Peach Pork Loin Chops Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
