Peach Stuffed Pork Chops with Balsamic
Ingredients:
- 4 ea. (6-oz.) thick cut boneless pork chops
- 2 sm. ripe but firm peach, thinly sliced
- 1 Tbsp. chopped fresh thyme
- ½ tsp. Kosher salt
- ½ tsp. ground black pepper
- 1 Tbsp. canola oil
- ⅓ cup balsamic vinegar
- 2 Tbsp. sugar
Nutrient Analysis
PER SERVING:
| Calories | 450 |
| Calories from Fat | 170 |
| Total Fat | 19g (29% DV) |
| Saturated Fat | 6g (30% DV) |
| Trans Fat | 0g |
| Cholesterol | 150mg (50% DV) |
| Sodium | 350g (15g DV) |
| Carbohydrates | 16g (5% DV) |
| Dietary Fiber | 1g (4% DV) |
| Sugars | 14g |
| Protein | 50g |
| Vitamin A | 4% |
| Vitamin C | 8% |
| Calcium | 2% |
| Iron | 8% |
Directions
- Cut a slit in the side of each pork chop to create a pocket. Toss peach slices with chopped thyme; stuff peaches into pork chops. Season outside of pork with salt and pepper.
- In a large skillet over medium heat add oil. Cook pork chops 5-6 minutes until golden brown, flip and cook an additional 5-6 minutes until brown and internal temperature reaches 145° Remove from pan and cover to keep warm. Carefully wipe pan clean with a paper towel.
- Add vinegar and sugar to the pan; cook 3-5 minutes until slightly thickened. Drizzle balsamic over pork chops. Refrigerate leftovers.
Make it a Meal: Serve with seasoned couscous prepared according to package directions.
