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Source: Crown Maple

Maple-Braised Pork Chop
Even though they’re synonymous with southern agriculture, peaches are grown all over the Hudson River Valley, and in early August you can find a dozen farms all over the region offering a chance to pick your own.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
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4 center cut pork chops (1½ to 2 pounds/680 to 910 g total)
Kosher salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 small onion, sliced
4 medium peaches, cut into wedges 1 inch (2.5 cm) thick
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) white wine vinegar
1/4 cup (60 ml) Crown maple syrup (Very Dark Color, Strong Taste)
1/2 cup (20 g) chopped fresh basil leaves




Pat the pork chops dry and season with salt and pepper.
Heat the oil in a cast-iron skillet over medium heat until hot. Add the pork and cook, turning halfway through, until the pork is browned on all sides, about 5 minutes. Transfer the pork chops to a plate.

Add the onion to the pan and cook, stirring occasionally, until it has begun to soften, about 5 minutes. Add the peaches to the pan. Pour the wine over the peaches and season with salt and pepper. Cover the pan and cook for 5 minutes. Flip the peach slices over, brush with some of the pan juices, and cook for 3 minutes longer, or until they have started to soften.

Whisk together the vinegar and maple syrup in a small bowl. Set aside.

Return the pork to the pan along with any juices accumulated on the plate. Pour the maple-vinegar mixture into the pan over the peaches and chops. Cook, turning the chops and peaches midway through, until the chops are cooked through to an internal temperature of 145 degrees F (63 degrees C) and the peaches are thoroughly softened, 10 to 12 minutes.

Transfer the finished chops to serving plates, adding a large spoonful of peach slices to each plate. Cook the residual juices in the pan down for 1 to 2 minutes to thicken slightly. Drizzle the pork with the remaining pan sauces.





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