Balsamic Pork Chops w/ Peaches & Gorgonzola

CELEBRATING FATHER’S DAY!

Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.

The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.

Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.

Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.

I think both are dads would have enjoyed this meal I’m preparing today.  Since the trendiness of balsamic vinegar in North America has only gained momentum over the past few decades, its probably not a version they would have been familiar with but liked it just the same.

Peaches and balsamic vinegar are the perfect accompaniment to pork chops. Pork chops pair so well with fruit and the natural sweetness of honey balances perfectly with the moderate, natural acidity of the balsamic vinegar.

The history of balsamic vinegar is a fascinating journey that spans centuries. Balsamic vinegar’s rise in prestige began with its medicinal use in the Middle Ages, gained royal favor and eventually became globally recognized as a highly prized product originating from the beautiful Italian regions of Modena and Reggio Emilia.

These balsamic pork chops are served with peaches, gorgonzola and a hint of thyme making them sweet and savory at the same time.

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Balsamic Pork Chops w/ Peaches & Gorgonzola

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Course

Main Dish

Cuisine

American

Keyword

balsamic pork chops w/ peaches & gorgonzola

Servings

MetricUS Imperial

Ingredients

• 2 Tbsp olive oil
• 3 bone-in pork chops 1-inch thickness
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 Tbsp fresh thyme
• 2 peaches, slightly under ripe, pitted & sliced into 8 wedges each
• 100 gm gorgonzola, crumbled

Course Main Dish Cuisine American Keyword balsamic pork chops w/ peaches & gorgonzola Servings MetricUS Imperial Ingredients 2 Tbsp olive oil 3 bone-in pork chops 1-inch thickness 1/2 tsp black pepper 1/2 tsp salt 1/2 cup balsamic vinegar 1/4 cup honey 1 Tbsp fresh thyme 2 peaches, slightly under ripe, pitted & sliced into 8 wedges each 100 gm gorgonzola, crumbled

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large oven-proof skillet over medium high heat, add the olive oil & let it warm up.
2. In a medium bowl, whisk together the balsamic vinegar, honey, thyme. Add the peaches, toss to coat, & set aside.
3. Pat the pork chops dry, and cover them in the salt & pepper.
4. Add the pork chops to the hot oil in the pan & cook for 6 minutes on one side without moving the chops around, then flip them.
5. Add the peach vinegar mixture to the hot pan over the pork chops. Cook for 3 minutes.
6. Remove the pork chops from the pan & set them aside on a clean plate, leaving the peach vinegar mixture in the pan.
7. Turn the heat up to high. Cook for 8 -10 minutes, until the peaches are soft & the sauce has reduced.
8. Place the pork chops back into the hot pan. Spoon the peaches & sauce on top of the chops. Scatter the gorgonzola on top of the peaches & pork chops. Broil on high for 3 - 5 minutes, or until the gorgonzola has melted.