Pork chops with peaches and rosemary

ingredients

• 4 bone in Pork chops

• 1 can Peaches

• 1 Shallot

• 5 cloves Garlic

• 1 bunch rosemary

Recipe

1. prep the pork chops. cut the skin off and score and season. season the pork chops with salt and pepper

2. get a skillet ripping hot. seat the pork fat side down first to render the fat out. then cook on each side till golden brown. pull them out and set them aside

3. add the peach segments, sliced garlic, and chopped rosemary to the pan, deglaze with a little white wine to get the fond from the bottom of the pan.

4. what is left will be a sticky pan sauce with chunks of peach garlic and rosemary, that will coat the back of a spoon. add the pork chops back in, and flip a couple times. this will warm the pork up, and coat them like a glaze.

5. remember the skin you took off the pork? add the skin to a pan and cook under a broiler. this will cause them to puff up into a crazy crackling. lee an when on them as it won’t take long for them to go from cooking - to cooked - to burned.

6. pull it all together. add the pork chops to a platter, spoon the sauce and peaches over the pork, and then place the crispy crackling on top.