-
Rub the oil on the chops and
season well with salt and pepper.
-
Heat the pan over medium-high
heat then add the chops and pan-fry for about 7 mins on
each side until cooked through. Make sure to brown fat on
the edge, too.
-
Take the pan off the heat and
leave to rest for a few mins
-
While it’s resting,
colour the halved peaches in the pan on a medium heat for
four or five minutes – they should soften, but not turn to
mush.
-
For a great sauce, deglaze
with fino sherry or white wine and add a good knob of
butter to finish
|
DAILY
DINNERS 
