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.
Recipe by Cooking Light June 2005
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06/03/2012
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.
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