Recipe

Pork chops with peach and rosemary sauce

You've had pork and pineapple, but what about pork and peach? This dairy-free, gluten-free recipe is the perfect example of just how good the collision of sweet and savoury can be for a family meal

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 1 1/2 tablespoon oil
  • salt and pepper, to taste
  • 4 x pork loin chops, fat trimmed
  • 1 red onion, finely chopped
  • 1/2 teaspoon rosemary, finely chopped
  • 3 tablespoon brown sugar
  • 2 tablespoon cider vinegar
  • 1 tablespoon wholegrain mustard
  • 500 gram ripe peaches, peeled, chopped

Method

  • 1
    Heat half the oil in a heavy frying pan. 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 3-5 minutes or until the juice runs.
  • 3
    Add the cooked chops to the pan, cover with sauce, and heat gently to a simmer – around 4 minutes. Serve the pork chops with the sauce spooned over the top.

Notes

Cooking chops this way uses residual heat, so they brown on the outside while remaining tender and juicy inside. The safe internal temperature for pork is 71°C. If fresh peaches are not available, this dish works well with drained canned peaches. PER SERVE Energy 261kcal, 1093kj • Protein 22g • Total Fat 10g • Saturated Fat 2g • Carbohydrate 19g • Sugars 19g • Fibre 4g • Sodium 169mg