Ingredients

2 Gloucester Old Spot pork chops @ 225g

2 tbsp olive oil

2 tsp Balsamic vinegar

2 tsp runny honey

½ tsp Dijon mustard

3-4 sprigs fresh thyme

1 firm but ripe peach or nectarine, halved & stoned

Freshly ground black pepper & salt, to taste

Method

1. Measure 1tbsp olive oil into a heavy based non-stick frying pan. Place over a medium heat.
2. Meanwhile whisk the vinegar in a small bowl with the remaining oil, honey and mustard. Strip 2 sprigs thyme leaves into the dressing. Season to taste and set aside.
3. Carefully place chops in the hot pan. Cook for 5 minutes on each side. Lower the heat. Brush the cut sides of the peach halves with the dressing and place face down alongside the chops to cook for a further 3-5 minutes or until the pork is tender and the peach nicely caramelised, slightly softened.
4. Let the pork rest for 5 minutes. Pour the dressing into the warm pan, use a wooden spatula to blend in with pan juices.
5. Serve each chop topped with a peach halve and drizzled with the warm thyme and honey dressing. Scatter extra fresh thyme leaves over to garnish.

Recipe kindly supplied by