Balsamic-glazed peaches with pork chops, stonefruit and blue cheese salad
( SERVES 4 )

Photo by Tamara West

Bite 5/3/2013

see more recipes by
Nadia Lim

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The pairing of peaches and pork chops make for a divine late summer dish.

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2 tbsp	Olive oil
3	Peaches, or nectarines, medium, sliced into 8 wedges
1	Red onion, small, thinly sliced
1 tsp	Rosemary, or thyme, finely chopped
2 tbsp	Honey
3 tbsp	Balsamic vinegar

1 tbsp	Olive oil
6	Pork chops, free-range
4 handfuls	Baby rocket, or mesclun leaves
1	Peaches, or nectarine, or 2 apricots, sliced
60 g	Blue cheese, crumbled
1	Extra virgin olive oil, and lemon juice, to dress salad

Heat oil in a large frying pan on medium heat. Cook peaches, onion and rosemary/thyme until peaches and onion are soft and starting to caramelise (about 7-10 minutes). Add honey and balsamic vinegar, tossing through the peaches before turning off heat. Season to taste with salt and pepper.
To cook the pork chops, heat oil in a large frying pan on medium to high heat. Season pork chops with salt and cook for 2-3 minutes each side or until cooked through. Remove chops and set aside to rest for 5 minutes while you prepare the salad.
Toss rocket, sliced fruit and blue cheese together. Dress with extra virgin olive oil and a little lemon juice just before serving.
To serve, divide pork chops and salad between plates. Spoon some balsamic peaches over pork chops.

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