Balsamic Peach Pork Chops with Blue Cheese

Marinate the pork chops:

1. In a large bowl, whisk together the balsamic vinegar, apricot preserves, mustard, garlic, thyme, salt, and pepper.
2. Add the pork chops to the marinade and make sure they are coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or overnight.
3. Remove the pork chops from the marinade and shake off any excess.

Pan-fry the pork chops:

1. Heat a large skillet or pan over medium-high heat.
2. Add a small amount of oil to the pan and swirl it around.
3. Place the pork chops in the pan and cook for 3-5 minutes per side, or until they are cooked through.
4. Remove the pork chops from the pan and set them aside on a plate.

Make the balsamic peach sauce:

1. Add the remaining balsamic mixture from the marinade to the pan and simmer for 3 minutes, or until it starts to thicken.
2. Add the sliced peaches to the pan and cook for 2 minutes, or until they are just tender.
3. Stir in the crumbled blue cheese (if using) and cook for an additional 2 minutes, or until the cheese is melted and the sauce is heated through.

Serve and enjoy:

1. Place the pork chops back in the pan and spoon some of the balsamic peach sauce over the top of each chop.
2. Serve the pork chops hot, topped with additional balsamic peach sauce and crumbled blue cheese (if using).
3. Garnish with fresh herbs, such as parsley or thyme, and serve with your choice of sides, such as roasted vegetables or mashed potatoes.

---

I hope you enjoy this recipe for Balsamic Peach Pork Chops with Blue Cheese! It’s sure to be a hit with your family and friends. Let me know if you have any questions or need any additional assistance.