Pork Chops & Peach Pan Sauce

Instructions

1. Prepare the ingredients

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, pit, and medium dice the peach(es).

2. Cook & mash the potatoes

   Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. In the same pot, using a slotted spoon, carefully add the monterey jack and half the butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3. Cook the broccoli

   Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add 1/4 cup of water. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl; cover with foil to keep warm.

4. Cook the pork

   Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

5. Make the peach pan sauce & serve your dish

   To the pan of reserved fond, add the diced peach(es); season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high heat, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey, vinegar (carefully, as the liquid may splatter), and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until most of the water has cooked off and the peach is softened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the mashed potatoes and cooked broccoli. Top the pork and potatoes with the peach pan sauce. Enjoy!