Summer Peach Pork Chops

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  Peach(320g)
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  Vegetable oil(15g)
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  Pork Loin

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  ¼ tsp salt ($0.01)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Yellow Onion(240g)
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  Garlic(15g)
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  Low Sodium Chicken Broth(60g)
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  Brown sugar(15g)
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  Vinegar, Balsamic(15g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Unsalted Butter(30g)
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  Balsamic Glaze, Store-Bought(15g)

Instructions

1. 1Gather and prepare all ingredients.
2. 2Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
3. 3Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
4. 4Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
5. 5Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
6. 6Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
7. 7Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
8. 8Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
9. 9Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
10. 10Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!