Pork Chops and Peach Pan Sauce

Ingredients

• 2 Boneless, Center-Cut Pork Chops

• 1 Tbsp favorite spice blend

• 2 Scallions

• 1 Peach

• 1 Tbsp Sherry Vinegar

• 2 oz water

• 1 Tbsp Light Brown Sugar

Directions

1. Pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

2. To the pan of reserved fond, add the diced peach and sliced white bottoms of the scallions; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), and 1/4 cup of water—season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until most of the water has cooked off and the peach is softened. Turn off the heat. Taste, then season with salt and pepper if desired.

3. Top the pork with the peach pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!