Pork Chops with Peach & Rosemary Sauce
If you're tired of the same old pork recipes, these Pork Chops with Peach and Rosemary Sauce will freshen up your summer. A dinner winner.
Recipe Tip Peaches are packed with goodness including vitamin C, vitamin E and dietary fibre.
Ingredients
- 1 red onion, finely chopped
- 1/2 teaspoons rosemary, finely chopped
- 3 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoons wholegrain mustard
- 500 grams ripe peaches, peeled, chopped
- 4 pork chops, fat trimmed
- 2 cups rocket leaves
- 500 grams baby potatoes, boiled until tender
- 1 1/2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 red onion, finely chopped
- 1/2 teaspoons rosemary, finely chopped
- 3 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoons wholegrain mustard
- 500 grams ripe peaches, peeled, chopped
- 4 pork chops, fat trimmed
- 2 cups rocket leaves
- 500 grams baby potatoes, boiled until tender
- 1 1/2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 4In 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.
- Step 2 of 4In 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.
- Step 3 of 4Add the cooked pork chops to the pan, cover with sauce, and heat gently to a simmer for around 4 minutes.
- Step 4 of 4Serve the pork chops with the sauce spooned over the top. Serve with salad and baby potatoes on the side.
Method
- Step 1 of 4In 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.
- Step 2 of 4In 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.
- Step 3 of 4Add the cooked pork chops to the pan, cover with sauce, and heat gently to a simmer for around 4 minutes.
- Step 4 of 4Serve the pork chops with the sauce spooned over the top. Serve with salad and baby potatoes on the side.
Nutrition per serving
1395 Kilojoules
Protein27 grams
Fat9 grams
Carbs34 grams
Sugars22 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In 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.
- Step 2 of 4In 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.
- Step 3 of 4Add the cooked pork chops to the pan, cover with sauce, and heat gently to a simmer for around 4 minutes.
- Step 4 of 4Serve the pork chops with the sauce spooned over the top. Serve with salad and baby potatoes on the side.