You will need for 4 people:
4 Pork chops. I use Forequarter Chops (take the bones out if you wish)
Salt and Pepper to season
1 white onion, sliced
2 garlic cloves, chopped
4 medium sized fresh Peaches
2 teaspoons of Dijon Mustard
1 tablespoon of Honey
100ml of Balsamic Vinegar
1 cup of Vegetable Stock
Season the Pork with salt and pepper and then, in a large frypan over a high heat seal the pork in vegetable oil for about 2 minutes on each side. Remove the pork from the pan to a platter and using the frypan with the pork cooking juice in add a little more oil, turn the heat down to moderate and add the sliced onion and chopped garlic. Stir fry them until soft, about 5 minutes.
Take 2 of the peaches, skin them and chop the flesh and add to the frypan of onions and garlic and continue to stir fry them all together for 2 minutes.
Turn the heat up and add the Balsamic Vinegar, allowing it to bubble furiously for 2 minutes and deglaze the pan. Then add the cup of Vegetable (or Chicken) Stock. Bring to a bubbling simmer, add the Dijon Mustard and Honey, stir through thoroughly and continue to simmer, reducing the liquid to about half and thickening the sauce. This may take 5 minutes or more. Return the pork to the pan, (include the juices as well) coat with sauce, and simmer for about five minutes.
Can be left to rest in the pan with a lid on.
Serve with the remaining two peaches, stones, peeled and sliced on the top of the pork, together with microgreens, accompanied by crushed Kestrel potatoes and green beans.