Start making the sauce. Place the peach slices into a blender and process to a fine texture. Fry the bacon in a pan for 4-5 minutes, deglaze with stock and add blended peaches. Bring to the boil, then lower heat to a simmer and reduce until evenly combined. Add reserved peach slices and keep warm.
Allow the meat to come to room temperature then season with salt and pepper. Preheat a large frying pan, add oil and sear the pork chops for 5 minutes without touching. Turn the pork chops over and continue cooking for a further 5 minutes. Remove from the pan and leave to rest, covered with foil for 5 minutes.
Serve on warmed plates with the peach sauce.
Serve with risotto or polenta.
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