Pork Chops with Peach Pan Sauce

Peaches are in full swing right now.  They're sweet, juicy and (finally!) the free stone variety in in season. That means I am experimenting with all sorts of peachy combinations. Since I love to pair sweet and savory, this combo was a no-brain er.  I figured if apples and pork go so well together, peaches would have to be a suitable substitution.  And I was right!

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 sprig fresh rosemary
4 pork loin chops
salt and pepper
1 peach, diced
1 TBSP sugar
1 TBSP flour
1/2 c chicken broth

Preheat oven to 375.

Combine the peaches with the sugar and flour in a small bowl.  Set aside.

Melt the butter with the oil in a large, oven-safe skillet over med-high heat.  Add the rosemary.

Sprinkle the pork chops with salt and pepper on both sides.

Add the pork chops to the skillet.

When they release from the pan (2-3 minutes), turn over.

Transfer the skillet to the hot oven.  Bake until the juices run clear, about 12 minutes.  Remove from the oven.  Remove the rosemary sprig and discard.

Remove the pork chops from the skillet.  Add the chicken stock and bring to a boil over medium heat. Add the peach mixture, stirring well.

Return to a boil; them simmer until the sauce is reduced by half, about 5 minutes.  Pour the sauce over the chop and serve.

Enjoy!