Ingredients

The following ingredients have 6 Servings
  • 4 (six ounce) bone in or boneless pork chops
  • 1 Tbsp vegetable oil (or other high heat oil for searing pork)
  • 1 + Tbsp olive oil
  • 1/2 cup shallots, diced
  • 2 tsp garlic, minced
  • 1 Tbsp ginger, peeled & grated
  • 3 ripe medium peaches, diced or sliced
  • 3 Tbsp dry sherry
  • ¾ cup tomato sauce
  • 1/2 tsp salt
  • ¼ tsp black pepper

Instruction

  • Lightly salt and pepper the pork chops.
  • Bring a large pan to medium high heat and add vegetable oil to lightly coat the pan (~ 1 Tbsp). 
  • Sear the pork chops on both sides ~ 3 minutes or until the pork has a nice brown color.
  • Take pork out and set aside on a plate.  The pork is not done yet so don't eat it!
  • Reduce heat and add ~1 Tbsp olive oil and shallots to pan, cook for ~ 3-4 minutes or until soft and translucent. Add more olive oil if needed.
  • Add garlic and ginger.  Cook for an additional 1-2 minutes or until fragrant.  Add more olive oil if the pan is dry.
  • Add peaches, sherry, and tomato sauce. Bring to a boil, and simmer covered ~ 5 minutes.
  • Add pork (and any resting juices) gently nuzzling into the peach sauce. Cover and cook an additional 3-5 minutes or until pork is cooked through or registers 145F.
  • Taste the sauce.  Add more olive oil (I love a glossy sheen of oil on the sauce) to taste and salt to taste.
  • Plate peach and tomato sauce and add the seared pork on top of it.  Happy Eating!  Beckie