How to make skillet pork chop with peaches and sage

Sweet pork chops are complemented by juicy peaches and aromatic sage for a simple yet beautiful dish

Monday 22 October 2018 11:50 BST
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Skillet pork chop with peaches and sage

Serves 2

1 pot or tin peach slices (400g)
2 pork chops, on the bone
1 tbsp honey
1 tbsp balsamic vinegar
½ bunch fresh sage
Salt and pepper

Drain the peaches, retaining the juice. Set the slices aside.

Season the pork chops with salt and pepper on both sides. Add a little olive oil to a frying pan over a medium heat. Use tongs to hold the chops lengthways fat side down for a couple minutes, until the fat is rendered and crisp.

Lay the chops on one side and allow to cook for four minutes. Do not move them around – leaving them stationary will allow the pork to caramelise. Flip them over a cook for 3-4 minutes on the second side. Once cooked, remove from the pan and place on a sheet of foil. Fold the foil over the top and leave the chops to rest for a few minutes.

Take half of the sage leaves and add to the pan. Allow them to crisp up in the residual fat, then transfer to kitchen paper.

Pour the peach juice, honey and balsamic straight into the pan and swill, allowing the liquid to catch the residue from the base of the pan. Chop the remaining sage and add to the sauce.

Add the peach slices and return the pork to the pan, along with any resting juices in the foil. Taste the sauce and season with salt and pepper as needed.

Recipe by Lucy Burton, Pudding Lane blog, for Nature’s Finest (naturesfinestfoods.co.uk)

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in