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. 1Cut each peach in half around the seam, twist to separate, remove the pit, then slice each half into three pieces; mince the garlic and dice the onion.
2. 2Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
3. 3Heat the vegetable oil in a medium skillet over medium-high heat until shimmering, about 1–2 minutes, then carefully place the pork chops in the pan and cook undisturbed for 3–4 minutes until a golden-brown crust forms on the first side; flip and cook the other side 3–4 minutes until internal temperature reaches 145°F, then transfer to a clean plate.
4. 4Reduce heat to medium, add the peach slices cut side down to the same skillet, and cook undisturbed for 2 minutes until lightly caramelized.
5. 5Stir in the diced onion and cook for 3 minutes, then add the minced garlic and cook for 1 minute until fragrant.
6. 6Pour in the chicken broth to deglaze the skillet, scraping up browned bits, and simmer for 2–3 minutes until the liquid reduces by about half.
7. 7Stir in the brown sugar, balsamic vinegar, and Dijon mustard, then simmer for 2–3 minutes until the sauce slightly thickens; remove from heat, stir in the butter until melted and incorporated, then return the pork chops and any accumulated juices to the skillet and gently warm through for 1–2 minutes.
8. 8Divide the pork chops, peaches, and sauce evenly into 4 airtight containers while hot, drizzle each portion with balsamic glaze, and cool before sealing and refrigerating.