Peach Pork Chops

Ingredients

Balsamic Glaze 

• ½ cup balsamic vinegar
• 2 tbsp Shady Oaks Honey

Pork Chops

• 2 packages Rehoboth Pork chops
• Salt & pepper
• 1 tsp ghee or tallow (fat of your choice!)
• 4 peaches, sliced
• 2 tbsp coconut sugar or brown sugar
• 1 tbsp butter
• Juice of 3 oranges

Salad

• 2 cups spinach
• 2 cups arugula
• Crumbled goat cheese
• Blackberries
• Fresh basil or thyme, chopped

Instructions

Make the Balsamic Glaze (if you don’t have premade)

Add balsamic vinegar to a small saucepan over medium heat. Bring to a bubble, then reduce to low and simmer for 5 minutes. Stir in the honey and cook for another 5 minutes, until thick and sweet. Remove from heat and let cool.

Prepare the Peaches

Slice peaches (leave the skin on) and remove the pits. Place in a bowl and sprinkle with coconut sugar. Let sit while you cook the pork chops.

Cook the Pork Chops

Pat pork chops dry and season both sides with salt and pepper. Heat a skillet over medium heat and add your fat of choice. Sear the chops for about 5 minutes per side, until golden brown. Check that the internal temperature reaches 145°F. Remove from the pan and set aside.

Cook the Peaches

Wipe out the pan with a paper towel. Melt butter in the pan then add the peaches and cook for 2–3 minutes, until fragrant. Pour in the orange juice and simmer for 3–4 minutes, until the liquid reduces by about half. Return the pork chops to the pan and spoon the peaches and sauce over the top.

Assemble & Serve

Toss the spinach, arugula, goat cheese, blackberries, and herbs together. Place on plates, top with a pork chop and peaches, and drizzle with balsamic glaze.

Enjoy!