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Balsamic Pork Chops Recipe with Peaches and Gorgonzola – Easy Dinner

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

Scale

 

  • 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

  1. Pat dry the pork chops to ensure a good sear.
  2. Season with salt and ground black pepper on both sides.

Step 2: Searing the Pork Chops

  1. In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add the pork chops to the skillet and cook for 6 minutes on one side without moving them around.
  3. Flip the chops and cook for another 3 minutes.

Step 3: Preparing the Balsamic Glaze

  1. In a bowl, combine ½ cup balsamic vinegar, 2 tablespoons honey, and 1 tablespoon fresh thyme.
  2. Add the peach wedges to the mixture, tossing to coat.

Step 4: Adding the Glaze to the Skillet

  1. Pour the peach and balsamic mixture over the pork chops.
  2. Cook for 3 minutes to allow the peaches to soften slightly.

Step 5: Broiling with Gorgonzola

  1. Remove the pork chops from the skillet and set aside.
  2. Increase the heat under the skillet to high to reduce the glaze until thickened (about 8–10 minutes).
  3. Place the pork chops back in the pan and spoon the reduced peaches and sauce over the chops.
  4. Scatter ⅓ cup of crumbled Gorgonzola on top.
  5. Broil on high for 3–5 minutes or until the cheese has melted.

Equipment

Notes

  1. Use slightly underripe peaches – they hold up better in the heat.
  2. Let the pork chops rest for 5 minutes before serving to retain juiciness.
  3. Broil briefly to avoid overcooking the chops.

Find it online: https://optimalrecipes.com/balsamic-pork-chops-recipe-with-peaches-and-gorgonzola-easy-dinner/