Wednesday, May 25, 2011

Balsamic-Glazed Pork with Peaches

This is a recipe I pulled out of the arsenal last night to make over the weekend. Something different that I haven't made in ages and is great with fresh summer peaches.

Balsamic-Glazed Pork with Peaches

1 tablespoon vegetable oil
1 cup chopped onions
4 (4- to 6-oz.) boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup chopped peeled peaches
1/4 cup sugar
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in large nonstick skillet over medium-high heat until hot. 

Add onions; cook 5 minutes or until translucent. 

Move onions to edge of skillet. 

Add pork chops; sprinkle with salt and thyme. 

Cover; cook 7 to 12 minutes or until pork is no longer pink in center, turning once.

In medium bowl, combine all remaining ingredients; mix well.

3Remove pork from skillet; cover to keep warm. 

Increase heat to high; add peach mixture to onions in skillet. 

Cook 2 to 3 minutes, stirring and scraping bottom of skillet until mixture is thickened to a rich glaze. 

Spoon glaze over pork.

**Update 5/26**
I made this tonight for dinner and really forgot how awesome it was.  The peach 'sauce' can easily be prepared and used as a glaze for a pork roast since it's so easy to double or even triple the recipe.  Also, I didn't have any thyme (so what else is new) so instead I used rosemary from my plant that I have in my garden.