Peach Stuffed Pork Chops with Balsamic
- 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
|Calories from Fat||170|
|Total Fat||19g (29% DV)|
|Saturated Fat||6g (30% DV)|
|Cholesterol||150mg (50% DV)|
|Sodium||350g (15g DV)|
|Carbohydrates||16g (5% DV)|
|Dietary Fiber||1g (4% DV)|
- 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.