Enjoyed this very much--simplified cooking by adding onions and peaches in last two minutes of cooking pork, then removing the pan from the heat and pouring sauce ingredients over both, letting the sauce cook in the heat retained by the pan . I have also made this using bourbon instead of vinegar, thereby eliminating the need for sugar. Good with steamed broccoli and a sweet potato. I had a not-so-great peach, but it worked just fine cooked this way.
Skillet Pork with Sweet Balsamic Peaches
Use juicy, fresh peaches for this dish. Frozen peaches will not achieve the rich glazed result. Fresh peaches also add a sweet fragrance.
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup peach mixture)
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Amount per serving
- Calories: 215
- Calories from fat: 23%
- Fat: 5g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.6g
- Protein: 24.9g
- Carbohydrate: 17.4g
- Fiber: 2.1g
- Cholesterol: 71mg
- Iron: 1.4mg
- Sodium: 289mg
- Calcium: 35mg
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- Cooking spray
- 1/8 teaspoon salt
- 1 cup finely chopped onion
- 1 1/4 cups finely chopped peaches (about 3)
- 2 tablespoons dark brown sugar
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon crushed red pepper
- Combine first 3 ingredients; sprinkle evenly over both sides of chops. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until done.
- Place chops on a serving platter, and sprinkle evenly with 1/8 teaspoon salt. Keep warm.
- Add onion to skillet; cook 4 minutes or until tender. Stir in peaches and remaining ingredients. Cook 3 minutes or until slightly thick, stirring constantly. Serve peach mixture with chops.
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