Ingredients
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.
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
Note
