Peach Glazed Pork Chops with Crushed Baby Potatoes

RECIPE OVERVIEW

A peach glaze brings sweetness to these succulent pork chops which are served with crushed potatoes.

Preparation time: 70 minutes

Cooking time: 20 minutes

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Serves: 4 people

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Method

  1. To make the marinade for the pork chops firstly mix together the balsamic vinegar, lemon zest and 2 tbsps olive oil. Add the chops and marinade for 1 hour.
  2. To make the glaze, in a separate bowl halve the peach, remove the skin and stone, and add the honey, lemon juice and 1 tbsp of olive oil, blitz with a hand blender until a marmalade consistency has been reached.
  3. Add the baby potatoes to a pan of boiling water, and cook for approx 15 minutes until soft. Strain off the water and using a potato masher, lightly crush the potatoes.
  4. Turn out on to a baking tray lined with parchment paper and add the dried oregano, salt, pepper and butter.
  5. Bake in the oven at 180°C/350°F/Gas Mark 4 for 20 minutes until cooked. In a hot frying pan, drizzle 1 tbsp olive oil.
  6. Add the marinated chops and cook for 1–2 minutes on each side.
  7. Lower the heat, and cook for a further 6–8 minutes on each side, using a brush to glaze the chops with the peach glaze.
  8. To serve, place some crushed potatoes in the centre of the plate, add the chop and serve immediately.

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