Pork Chops with Peach and Rosemary Sauce

Name: Pork Chops with Peach and Rosemary Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 Tbsp olive oil; Salt and pepper, to season; 4 pork chops, fat trimmed; 1 red onion, finely chopped; 1/2 tsp rosemary, finely chopped; 3 Tbsp brown sugar; 2 Tbsp cider vinegar; 1 Tbsp wholegrain mustard; 500g ripe peaches, peeled, chopped; 2 cups rocket leaves, to serve; 500g baby potatoes, boiled until tender, to serve

15 minutes + 20 minutes

Serves 4

Summer Pork BBQ Peach Dinner

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Ingredients

1 1/2 Tbsp olive oil
Salt and pepper, to season
4 pork chops, fat trimmed
1 red onion, finely chopped
1/2 tsp rosemary, finely chopped
3 Tbsp brown sugar
2 Tbsp cider vinegar
1 Tbsp wholegrain mustard
500g ripe peaches, peeled, chopped
2 cups rocket leaves, to serve
500g baby potatoes, boiled until tender, to serve

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Method

1. In a heavy frying pan, heat half of the oil. Season the chops and cook for around 4 minutes until each side is well browned. Cover with a lid or foil and set aside for 10 minutes.
2. In a separate pan, heat the remaining oil and cook the onion and rosemary until softened. Add the sugar, vinegar, mustard and peaches and bring to a simmer. Cover and cook for 3-5 minutes.
3. Add the cooked pork chops to the pan, cover with sauce, and heat gently to a simmer for around 4 minutes.
4. Serve the pork chops with the sauce spooned over the top. Serve with salad and baby potatoes on the side.
Fresh Tip: Peaches are packed with goodness including vitamin C, vitamin E and dietary fibre.
PER SERVE
• Energy 1395Kj • Protein 27g • Total Fat 9g • Saturated Fat 2g • Carbohydrates 34g • Sugars 22g • Sodium 638mg
Dietary and nutritional info supplied by NZ Nutrition Foundation