Pork Chops with Peaches & Balsamic Glaze

We have been following an anti-inflammatory diet for seven months. Two weeks ago we stepped it up to a full Auto Immune Protocol (AIP.)  This was an easy decision as we are trying to get to the root cause of some serious issues, but as a chef, my heart was railing against the idea!  The idea of not being able to use my usual compliment of seasonings and spices, no nightshades, no coffee (we’re concerned about adrenal fatigue) and no wine!  Seriously?!?!  I called my best friend and whined.  I whined A LOT!  I can literally cook anything, but could I make AIP taste good?

Yeah, I’m up for the challenge.

I feel like in a lot of AIP recipes there just isn’t isn’t a lot of color.  I’m sure I’m just missing the vibrancy of reds and yellows, but still.  We eat with our eyes first.  The beauty of color on our plate stimulates our digestion, so I wanted to solve this problem.

Stone fruits are in full swing here in Southern California and the peaches at farmer’s market are spectacular!  Peaches and pork are a duo destined for deliciousness!  Add garlic and fresh rosemary in a balsamic reduction and now we’re talking!  Beautiful and delicious!

This meal comes together quickly and yet feels like something really special, especially if you’re doing AIP.

[lt_recipe name=”Pork Chops with Peaches & Balsamic Glaze” servings=”4″ prep_time=”10M” cook_time=”20M” total_time=”30M” difficulty=”Moderate” print=”yes” ingredients=”4 pasture-raised, bone-in pork chops;2 ripe peaches, cut in half, pit removed;3/4 cup good quality balsamic vinegar;2 tbls fat (bacon fat, coconut oil, or avocado oil), ghee if not AIP;4 cloves garlic, chopped;2 sprigs fresh rosemary, stems removed;salt to taste” ]In a small sauce pot, over medium high heat, bring the vinegar to a boil. Allow the vinegar to reduce until only 1/4 cup remains. Remove from heat.;;Season both sides of the chops with sea salt.  Place a large skillet on high heat. Melt the fat. Place the chops in the skillet cooking for 4-5 minutes or until nicely browned on one side. To ensure browning, use a pair of tongs to press the chops down slightly to make sure they are in good contact with the pan. Turn the chops to their second side and cook for another 4-5 minutes. Remove to a platter.;;Turn the pan down to medium-high. Place the peaches cut side down into the remaining fat in the pan. Cook the peaches until the cut side is browned, 2-3 minutes. Remove the peaches to the platter with the pork chops.;;Add the garlic and rosemary to the pan, cook for 1 minute. Add the reduced vinegar and stir. Allow the vinegar to come back to a simmer then turn the heat off.;;To serve on the platter, simply drizzle the pork chops and peaches with the balsamic reduction. If serving on individual plates, place a pork chop and 1/2 peach onto the plate and drizzle with the glaze. Serve with your choice of roasted vegetables or salad. Voila!;;Pro Tip:  Allow the pork chops to come up to room temperature before you cook them.  It will take about 30 minutes.  This will ensure that they brown properly.;[/lt_recipe]