Pork chops with a peach balsamic glaze, served over mash potatoes

The peachy perfect way to start your week!

Ingredients: 

• 4 pork chops with the bone in (cut about 1/2 inch thick)

• 2 peaches segmented (I used diamond princess) 

• 1 cup of all purpose flour

• 1/4 cup of balsamic vinegar 

• 2 ounces of crumbled feta

• 3 tablespoons of olive oil

• 1 teaspoon of paprika 

• Salt and pepper 

Directions: 

1. Take pork chops out of fridge and set them out for 20 minutes so that they cook evenly through. 

2. In a large plate with a rim or a baking dish, add flour, paprika, and a pinch of salt and pepper. Stir to combine. 

3. Salt and pepper both sides of the pork chops. In a heavy bottomed pan or a cast iron pan, add olive oil and turn on medium high heat. While the oil is heating up, take a pork chop and dredge both sides in the flour. Make sure there is an even thin coating. 

4. Once the oil is hot (take a bit of flour and drop it in, if it bubbles, it is ready). Add one to two dredged pork chops to the pan depending on its size. Cook for about 5-6 minutes per side. The pork should come to an internal temperature of 155 degrees Fahrenheit. Remove and put on a plate and tent in tin foil to rest. 

5. While the pork chops are cooking, in a small sauce pan, add balsamic vinegar and peaches on low heat to reduce for about 10-12 minutes. 

6. Serve pork chops over a bed of mash potatoes, drizzle peach balsamic reduction over the pork chops and sprinkle feta cheese on top. 

"Peachy Pork Perfection"