Pan Roasted Pork Chops with Glazed Peaches

By: Sally James


4 pork chops bone-in
1 teaspoon each of allspice and ginger powder
Salt and pepper
Olive oil for cooking
1/2 lemon   

For the glazed peaches:   

1 tablespoon of diced shallot
1/4 cup of white wine
2 tablespoons of brown sugar
1 tablespoon of balsamic vinegar
2 teaspoons of Worcestershire sauce
2 peaches sliced


  1. Preheat oven to 350°F.
  2. Trim excess fat off pork chops and season with the spices, salt and pepper.
  3. Heat a thin layer of oil in a large sauté pan and cook chops on medium high for 2 minutes each side or until golden brown.
  4. Transfer to an oven proof dish, sprinkle with lemon juice and cook for 10-15 minutes or until cooked as desired.
  5. Meanwhile, drain excess fat from pan and add the shallot. Cook for 1-2 minutes to soften the add the wine, sugar, vinegar and Worcestershire sauce. Bring to the boil, add the peaches then reduce heat and simmer until peaches are just starting to soften.