Pork chops and applesauce get a lot of love. So much so, there is even a whole brady bunch episode about it.

However, I’m pretty sure that’s only because no one has tried my crispy pork chops with fresh peach reduction sauce. Until now.

Ingredients:

1 cup rose wine

1 cup rose wine vinegar

1 cup peach nectar

2 Tbsp evoo

1/2 white onion

2 1/2 fresh peaches, pitted and sliced

pinch of salt

6 pork chops (approx 2 pounds)

1 cup flour

1 tsp salt

1/2 tsp black pepper

1 tsp onion salt

avocado oil

Directions:

In a saucepan, whisk together rose, vinegar, and nectar to combine. Bring to a boil.

Once boiling reduce to simmer, and let sauce reduce to 1/2 cup.

Heat evoo to simmering, over medium heat, in a large nonstick pan.

Add onions, and let sauté for about 5 minutes until just beginning to soften. Add in fresh peaches and a pinch of salt. Turn heat down, and let simmer until peaches soften and start to break down.

Using a mallet or heavy pan, cover pork chops with saran wrap, and pound to flatten, to about a 1/4 - 1/3 of an inch.

In a medium bowl, whisk together flour, 1 tsp salt, 1/2 tsp pepper, and 1 tsp trader joes onion salt.

Dredge pork chops through flour mixture, patting to coat, and set aside.

Coat the bottom of a large heavy pan with avocado oil.

Heat to simmering on medium high. Add pork chops to pan (cooking in batches if necessary). Cook until golden brown on both sides. About 5 minutes a side.

I like to plate with a side of peas. Then some puréed cauliflower, top the cauliflower with the fresh peach and onion mixture, then a pork chop, and drizzle over some of that peach reduction sauce.

Seriously perfection on a plate.