Pork is Just Peachy

This pork and peach is a perfect match.

When I was given a bucket of peaches I knew what I had to do. First I ate about a dozen and gave myself a severe tummy ache....then I thought I'd better share some so I made this delicious dish. While I don't adhere to a 'diet' with a name (no keto, no vegetarian, no paleo) I always try to pack my food with nutrients and to use the very best I can get, organic if possible. Whatever you're into, if you eat pork I promise you'll love these little chops x

PORK CHOPS WITH CIDER IN ROSEMARY AND PEACH SAUCE

INGREDIENTS

• 1 1/2 tablespoon oil

• salt and pepper, to taste

• 4 x pork loin chops

• 1 red onion, finely chopped

• 1/2 teaspoon rosemary, finely chopped

• ½ cup of cider

• 1 tablespoon wholegrain mustard

• 500 gram ripe peaches, peeled, chopped

METHOD

Heat half the oil in a heavy frying pan. Season the chops and cook for around 4 minutes until each side is well browned. Cover with a lid or foil and set aside for 10 minutes.

In a separate pan, heat the remaining oil and cook the onion and rosemary until softened. Add the cider, mustard and peaches and bring to a simmer. Cook until sauce looks a little shiny.

Add the cooked chops (and that pan juice) to the pan, cover with sauce, and heat gently to a simmer – around 4 minutes. Serve the pork chops with the sauce spooned over the top.

Note: If you want to trim the fat off the chops, salt well on the skin side and grill them into crackling, so good. x