Balsamic-glazed peaches with pork chops, stonefruit and blue cheese salad

Tamara West

The pairing of peaches and pork chops make for a divine late summer dish.

Balsamic-glazed peaches

2 Tbsp	Olive oil
3	Peaches, or nectarines, medium, sliced into 8 wedges (Main)
1	Red onion, small, thinly sliced
1 tsp	Rosemary, or thyme, finely chopped
2 Tbsp	Honey
3 Tbsp	Balsamic vinegar

Pork chops & salad

1 Tbsp	Olive oil
6	Pork chops, free-range (Main)
4 handfuls	Baby rocket, or mesclun leaves
1	Peach, or nectarine, or 2 apricots, sliced
60 g	Blue cheese, crumbled
1 serving	Vinaigrette, made from extra virgin olive oil and lemon juice, to dress salad

Directions

1. Heat oil in a large frying pan on medium heat. Cook peaches, onion and rosemary/thyme until peaches and onion are soft and starting to caramelise (about 7-10 minutes). Add honey and balsamic vinegar, tossing through the peaches before turning off heat. Season to taste with salt and pepper.
2. To cook the pork chops, heat oil in a large frying pan on medium to high heat. Season pork chops with salt and cook for 2-3 minutes each side or until cooked through. Remove chops and set aside to rest for 5 minutes while you prepare the salad.
3. Toss rocket, sliced fruit and blue cheese together. Dress with extra virgin olive oil and a little lemon juice just before serving.
4. To serve, divide pork chops and salad between plates. Spoon some balsamic peaches over pork chops.