Pork Chops made in a skillet with a balsamic glaze, peaches, and melted gorgonzola.
Cuisine: American, Southern American
Keyword: Balsamic, Bone In Pork Chops, Gorgonzola, Peaches, Pork Chops
3Bone-in Pork Chops1" thick
2Peachesslightly underripe. pits removed, each peach cut into 8 wedges
In a large oven-proof skillet over medium high heat, add the olive oil and let it warm up.
In a medium bowl, whisk together the Balsamic Vinegar, Honey, Thyme. Add the peaches, toss to coat, and set aside.
Pat the pork chops dry, and cover them in the Salt and Pepper.
Add the pork chops to the hot oil in the pan, and cook for 6 minutes on one side without moving the chops around, then flip them.
Add the peach / vinegar / honey / thyme mixture to the hot pan over the pork chops. Cook for 3 minutes.
Remove the pork chops from the pan and set them aside on a clean plate, leaving the peach vinegar mixture in the pan.
Turn the heat up to high. Cook for 8 - 10 minutes, until the peaches are soft and the sauce has reduced.
Place the pork chops back into the hot pan. Spoon the peaches and sauce on top of the chops. Scatter the gorgonzola on top of the peaches and pork chops. Broil on High for 3 - 5 minutes, or until the gorgonzola has melted.
Serve with fresh steamed green beans and/or roasted potatoes.