Drunk and Peachy!

No, not me but these pork chops are! I've been experimenting with the combination of fruit and meat lately and have been really pleased with the results! These pork chops paired so well with the peach flavor and braising them in beer was a great idea! The sauce was sweet and savory with just the right amount of kick from the red pepper. With all the summer produce on sale, it's just the perfect time to experiment with them. I served my chops over some good old couscous and it was a quick and yummy meal!

Ingredients: (2 servings)


1 Tbsp olive oil
2 bone-in pork chops (about 1/2-inch thick)
Salt and pepper to taste
1 peach, cored and cut into chunks
1/4 c onions, diced
1 Tbsp honey
1 Tbsp Dijon mustard
1 tsp red pepper flakes
1 c lager beer (I used Sierra Nevada)


Prep:


1. Heat oil in a Dutch oven over medium-high heat. Season pork chops with salt and pepper. Add to pot and brown 4 minutes on each side. Remove to a plate.


2. Add peach, onion, honey, mustard and pepper flakes. Cook until onions are golden, about 5 minutes, stirring occasionally.


3. Add beer and scrape up brown bits with a wooden spoon. Bring to a boil, add chops back and turn heat down. Cover and simmer until chops are cooked through, 5-7 minutes.


4. Remove chops to serving plate. Increase heat to high and boil until sauce thickens, about 10 minutes. Spoon over chops.