Balsamic-glazed peaches with pork chops, stonefruit and blue cheese salad
( SERVES 4 )
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|
|3 tbsp||Balsamic vinegar|
Pork chops & salad
|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.