Title: Peppered Pork Chops with Peach-Vinegar Glaze
Categories: Pork Entree *
Yield: 4 Servings
| 4 | | Boneless pork chops, 3/4" thick |
| 2 | ts | Seasoned pepper |
| 2 | ts | Olive oil |
| 1/2 | c | Chopped red onion |
| 1 | | Jalapeno chile, seeded and minced (or to taste) |
| 1 | c | Chicken broth |
| 1/2 | c | Peach jam |
| 2 | tb | Balsamic vinegar |
| | | Fresh cilantro, chopped |
Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick
skillet over medium-high heat and cook chops until brown on one side. Turn
chops and add onions and chile to pan. Continue to cook, stirring
occasionally, until onion is tender, about 1 minute. Add broth, jam, and
vinegar to pan. Cover, lower heat, and simmer for 8 to 10 minutes. Serve
chops with pan sauce, garnished with chopped cilantro.