Melanie’s Loin Chops With Peaches

This recipe can be adapted to the seasons and you can use whatever fruit you have on hand. The window for yellow cling peaches is quite small, so try mango or persimmon instead, or apples or pears in winter.

Season the pork chops and brown briefly in oil. Remove and set aside.

Sauté the onion until soft, then add all the peaches and the rest of the ingredients to the pot. Add a splash of water, cover and simmer until the peaches begin to break down.

Add the pork chops back into the pot, tucking them into the sauce and seasoning well. Cover and simmer for 15 minutes.

Remove the chops and place on a warm platter. Spoon the sauce over and serve.

WHY NOT…

… serve the chops on creamy mashed potatoes or mustard mash – stir a tablespoon or two of your favourite mustard into the potatoes.

… use pork neck or shoulder chops instead. Slow-cook the meat until very tender.

… use rice wine vinegar and rice wine and add some garlic, ginger and soy sauce to the mix for an Asian twist.

… serve the chops with a salad of finely sliced fennel, mozzarella and simple vinaigrette (pictured).

Recipe info

Ingredients

4 pork loin chops (no rind)
Salt and pepper
Olive oil
1 red onion, sliced
3 yellow cling peaches
Small handful of thyme
Pinch of chilli flakes
Grated peel of 2 lemons
3 tablespoons (45ml) soft brown sugar
2 tablespoons (30ml) white balsamic vinegar
½ cup (125ml) white wine

method