- 4 bone-in pork chops, 1″ thick (about 12 oz each)
- 60 ml or 4 tbsp olive oil, divided
- 80 ml or 1/3 cup good quality brandy
- 1 yellow onion, chopped
- 2 Roma tomatoes, seeded and chopped
- 250 ml or 1 c chicken stock, preferably homemade, or from a good butcher
- 125 ml or 3/4 c peach nectar
- 3 peaches (about 1 lb in total), peeled and sliced
- Preheat the oven to 325º convection or 350º regular.
- In a heavy skillet (we used a 15″ cast iron skillet) heat 2 tbsp olive oil over medium heat. Add the pork chops and sear for about 3 minutes on each side. Remove the pork chops to a plate.
- Add the brandy to the skillet to deglaze it, and cook until the brandy is reduced to a thick syrup (about 3 minutes). Add the remaining 2 tbsp of olive oil. Add the onion and sauté until softened (about 3 minutes). Add the tomatoes and cook until they have softened, (another 2-3 minutes). Add the stock and the peach nectar and bring to a boil; reduce heat to medium-low and simmer until the sauce begins to thicken (2-3 minutes). Return the pork chops to the skillet, tucking them down into the sauce. Place the skillet in the preheated oven until the pork is cooked through (about 30 minutes).
- About 5 minutes before the pork chops are done, add the peaches to the skillet in the oven, tucking them down into the sauce. Cook until the peaches are soft but not falling apart.
- Remove the skillet from the oven. Arrange the pork chops on a shallow serving platter and place the peaches around them. Spoon the sauce over the top and serve.
- To seed a tomato easily, cut it in half through the equator (not the stem). Use a the handle of a small spoon to remove the seeds from the little pockets. Hey presto!
- Prep Time: 20
- Cook Time: 50
- Serving Size: Serves 4.