September 7, 2012

Balsamic Pork & Peaches

This is another quick and easy dinner recipe. Start by marinating pork chops and canned peaches in balsamic vinegar. I actually drain the liquid from a can of peaches and then fill it up with balsamic vinegar and let them sit for about an hour or so. Once the chops and peaches have soaked in the vinegar long enough to get some of that great flavor, it is time to start cooking. 

Places the peaches in a pan over medium high heat and flip them every few minutes to get them a little brown on each side. The sugar in the peaches should start caramelizing and really smelling great.

At the same time, throw your chops in a second pan, also on medium high heat. I cut my chops into smaller chunks to make them cook faster (I was HUNGRY). Flip the pork every few minutes until all sides are nice and brown and the pork is pretty firm to the touch.

Now throw your cooked peaches in with the pork, reduce the heat to low and toss in some chopped green onions, bacon bits, salt and pepper. Stir the bacon and onions around a bit to release some flavor, and so they can soak up some of the balsamic. 

After a minute or two, remove the pan from the heat, and add your pork and a nice heap of peaches, bacon, and onions to a dish and dig in!

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