Quick, full of flavor meal in 40 minutes! Heads up, this is not peach season, I used frozen peaches, or you may use canned. Just keep in mind it won’t take 15 minutes to basically warm the peaches. I will definitely be making this dish again.

INGREDIENTS

1 tablespoon olive oil

salt and pepper to taste

4 boneless pork chops

1 cup Riesling wine

3 under ripe peaches, pitted and cut into 12 wedges each; I substituted frozen peach slices (36 wedges)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon brown sugar

DIRECTIONS

Step 1

Preheat oven to 350 degrees F, cover a baking sheet with aluminum foil.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant read thermometer should read 145 degrees F.

Step 3

While the pork chops are baking, pour the Riesling wine into the skillet. and bring to a simmer. Use a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume, then add the peaches. Sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium and cook until the peaches are tender but not mushy, about 15 minutes). Remember to adjust if using canned or frozen peach slices.

Spoon the peach sauce over the pork chops and serve with sides of your choice.

Bon Appetit!!!!😘