- Prep: 30Minutes
- Cook: 45 Minutes
- Serves: 4-6
2 pork chops
sea salt and pepper
1 Tbsp Wagners Idaho Foods mustard
4 medium peaches, pits removed,
sliced into 8ths
2 Tbsp Balsamic vinegar
2 Tbsp water, white wine, chicken
1-2 Tbsp Honey (to taste, reallllly ripe
peaches require less)
1/4 cup coarse cornmeal/grits/polenta
1 cup water
1/2 tsp salt
1/4 cup shredded cheese (like chevre
or fontina, anything that melts well)
Season both sides of the pork chop liberally with salt and pepper. Place uncovered on a plate in the refrigerator over night. While you can skip this step and season an hour in advance and dry with a paper towel, an overnight dry brine will leave you with a much crispier crust on your meats.
Remove pork chops from the refrigerator and allow them to come to room temperature, about an hour.
Place the pork chops in a cast iron skillet, set heat to medium low until the fat has sufficiently rendered. Increase heat to medium high and cook the pork chops until a golden crust forms, flip and repeat.
Remove the pork from the skillet and transfer to a plate.
Arrange the peaches in the skillet. Caramelize both cut sides.
saucepan. Bring to a boil over medium heat, then reduce to low, stirring occasionally. Remove from heat and stir in cheese.
Once peaches have caramelized on both sides, add water, reserved pork juices from the plate, vinegar, honey and mustard. Swirl until thoroughly combined and slightly reduced.