Welcome to a delightful recipe experience! Today, I’ll be introducing you to a must-try dish: Balsamic Pork Chops with Peaches and Gorgonzola. This recipe is perfect for those who love the fusion of sweet and savory flavors. The combination of succulent pork chops, juicy peaches, and the tangy sharpness of Gorgonzola makes it an unforgettable dinner option that’s sure to impress.
Introduction
The Balsamic Pork Chops with Peaches and Gorgonzola is inspired by Southern American cuisine, renowned for its comforting and indulgent flavors. This dish is particularly popular for its unique blend of sweet and tangy notes from balsamic vinegar and honey, paired with the creamy richness of Gorgonzola cheese. It’s a great choice for busy weeknights, as it takes just 30 minutes to prepare. Whether you’re looking for a new family favorite or a dish to wow guests, this pork chop recipe is an excellent option.
Ingredients for Balsamic Pork Chops
Here’s what you’ll need to create these delicious balsamic pork chops with peaches and gorgonzola:
- 2 Tablespoons Olive Oil
- 3 Bone-in Pork Chops (1″ thick)
- ½ Tablespoon Black Pepper, ground
- ½ teaspoon Salt
- ½ cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Thyme, fresh
- 2 Peaches, slightly underripe, pits removed, each peach cut into 8 wedges
- ⅓ cup Gorgonzola, crumbled
Optional Substitutions:
- Substitute blue cheese for Gorgonzola if you prefer a milder flavor.
- Use maple syrup instead of honey for a deeper sweetness.
- Try apples instead of peaches for a seasonal variation.
How to Make Balsamic Pork Chops with Peaches and Gorgonzola – Step by Step
Step1: Preparing the Pork Chops
- Pat dry the pork chops to ensure a good sear.
- Season with salt and ground black pepper on both sides.
Step2: Searing the Pork Chops
- In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the pork chops to the skillet and cook for 6 minutes on one side without moving them around.
- Flip the chops and cook for another 3 minutes.
Step3: Preparing the Balsamic Glaze
- In a bowl, combine ½ cup balsamic vinegar, 2 tablespoons honey, and 1 tablespoon fresh thyme.
- Add the peach wedges to the mixture, tossing to coat.
Step4: Adding the Glaze to the Skillet
- Pour the peach and balsamic mixture over the pork chops.
- Cook for 3 minutes to allow the peaches to soften slightly.
Step5: Broiling with Gorgonzola
- Remove the pork chops from the skillet and set aside.
- Increase the heat under the skillet to high to reduce the glaze until thickened (about 8–10 minutes).
- Place the pork chops back in the pan and spoon the reduced peaches and sauce over the chops.
- Scatter ⅓ cup of crumbled Gorgonzola on top.
- Broil on high for 3–5 minutes or until the cheese has melted.
Helpful Tips for Balsamic Pork Chops
- Use slightly underripe peaches – they hold up better in the heat.
- Let the pork chops rest for 5 minutes before serving to retain juiciness.
- Broil briefly to avoid overcooking the chops.
Cooking Tips for the Best Balsamic Pork Chops
- Choose thick-cut, bone-in pork chops for maximum flavor and tenderness.
- A cast iron skillet is ideal for even heating and achieving a good sear.
- If you don’t have fresh thyme, use ½ teaspoon dried thyme as a substitute.
Serving Suggestions for Balsamic Pork Chops
Pair this dish with the following sides for a complete meal:
- Mashed Potatoes or Roasted Sweet Potatoes
- A simple arugula salad with a lemon vinaigrette
- Crusty bread to soak up the balsamic glaze
For drinks, try serving with a light red wine like Pinot Noir or a refreshing iced tea.
Nutritional Information
These pork chops are packed with nutrients, offering a good balance of protein, healthy fats, and essential vitamins from the peaches and Gorgonzola.
Nutritional Information (per serving)
- Calories: 470
- Protein: 34g
- Fat: 25g
- Carbohydrates: 16g
- Sugar: 12g
- Fiber: 2g
Storage and Leftovers for Balsamic Pork Chops
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat or in a microwave until just heated through.
- Avoid reheating for too long, as it can dry out the pork chops.
Frequently Asked Questions (FAQs) for Balsamic Pork Chops
1. Can I use boneless pork chops?
Yes, but adjust the cooking time as boneless chops cook faster.
2. What can I substitute for Gorgonzola?
Blue cheese, feta, or even goat cheese work well.
3. Can I use canned peaches?
Fresh or frozen peaches are best, but canned peaches (drained) can be used in a pinch.
4. How do I prevent the pork chops from drying out?
Do not overcook and always let the pork rest before serving.
Related Recipes for Balsamic Pork Chops Lovers
- Ultimate Cowboy Casserole with Cornbread – A hearty, Southern-style dish that pairs perfectly with the flavors of balsamic pork chops.
- Peanut Butter Ganache – Finish your meal with a sweet treat featuring this rich and creamy ganache recipe.
Conclusion
We hope you enjoyed this recipe for Balsamic Pork Chops with Peaches and Gorgonzola. It’s a wonderful way to elevate a simple pork chop dinner into something extraordinary. Don’t forget to try it and share your experience with us. What variations did you try? Leave a comment below with your feedback and let us know how you made this recipe your own!
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Balsamic Pork Chops Recipe with Peaches and Gorgonzola – Easy Dinner
Description
Welcome to a delightful recipe experience! Today, I’ll be introducing you to a must-try dish: Balsamic Pork Chops with Peaches and Gorgonzola. This recipe is perfect for those who love the fusion of sweet and savory flavors. The combination of succulent pork chops, juicy peaches, and the tangy sharpness of Gorgonzola makes it an unforgettable dinner option that’s sure to impress.
Ingredients
- 2 Tablespoons Olive Oil
- 3 Bone-in Pork Chops (1″ thick)
- ½ Tablespoon Black Pepper, ground
- ½ teaspoon Salt
- ½ cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Thyme, fresh
- 2 Peaches, slightly underripe, pits removed, each peach cut into 8 wedges
- ⅓ cup Gorgonzola, crumbled
Optional Substitutions:
- Substitute blue cheese for Gorgonzola if you prefer a milder flavor.
- Use maple syrup instead of honey for a deeper sweetness.
- Try apples instead of peaches for a seasonal variation.
Instructions
Step 1: Preparing the Pork Chops
- Pat dry the pork chops to ensure a good sear.
- Season with salt and ground black pepper on both sides.
Step 2: Searing the Pork Chops
- In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the pork chops to the skillet and cook for 6 minutes on one side without moving them around.
- Flip the chops and cook for another 3 minutes.
Step 3: Preparing the Balsamic Glaze
- In a bowl, combine ½ cup balsamic vinegar, 2 tablespoons honey, and 1 tablespoon fresh thyme.
- Add the peach wedges to the mixture, tossing to coat.
Step 4: Adding the Glaze to the Skillet
- Pour the peach and balsamic mixture over the pork chops.
- Cook for 3 minutes to allow the peaches to soften slightly.
Step 5: Broiling with Gorgonzola
- Remove the pork chops from the skillet and set aside.
- Increase the heat under the skillet to high to reduce the glaze until thickened (about 8–10 minutes).
- Place the pork chops back in the pan and spoon the reduced peaches and sauce over the chops.
- Scatter ⅓ cup of crumbled Gorgonzola on top.
- Broil on high for 3–5 minutes or until the cheese has melted.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use slightly underripe peaches – they hold up better in the heat.
- Let the pork chops rest for 5 minutes before serving to retain juiciness.
- Broil briefly to avoid overcooking the chops.
