Peach Pork Chops

Serves 2 as a main

Time 25 minutes + marination time

Ingredients

2 large pork chops

For the Salad

1 x 410g tin of sliced peaches, drained

2 cups rocket leaves

100g goat cheese

½ cup toasted walnuts, roughly chopped

For the Marinade and Glaze

1 x 410g tin of sliced peaches

2 tbsp maple syrup

1 tbsp apple cider vinegar

2 large garlic cloves, chopped

1 tbsp rosemary, chopped

1 tbsp extra virgin olive oil

Good pinch of salt and pepper

Method

For the marinade and glaze, blitz all ingredients with a stick blender or food processor until smooth and combined.

Place the pork chops into a container or bowl and pour half of the marinade over the top. Allow to marinate in the fridge for at least 30 minutes or the day before if you can.

Toast the walnuts in a small frying pan over medium heat. Stirring for a few minutes until fragrant.

Grill pork chops and peaches in a pan or on the BBQ. Pork will take approximately 5-6 minutes on either side. Turn the peaches every couple of minutes and cook until starting to caramelise and soften, basting both the pork and peaches with the marinade glaze along the way.

For the salad, toss the rocket leaves in a little bit of the marinade to coat, it makes a great salad dressing as well.

Place rocket onto serving platter and top with the grilled peaches, crumbled goat cheese and walnuts. 

Slice and place pork chops onto the platter and drizzle pork and salad with some extra peach glaze.

Serve and enjoy.