We had a spare pork chop in the house this evening so I bought some more to go with it and we ate ate them with nectarines and sherry vinegar.
The chops were browned in a large pan in some olive oil. Once they were done they were taken out and left to rest in a warm oven. Some butter was then melted in the pan and the stoned and quartered nectarines were stirred in and allowed to take on some colour along with some chopped sage and a teaspoon of honey. As they
started to catch on the bottom of the pan a good shake of sherry vinegar was added to lubricate and then the chops were tipped back in along with their juices.
We ate it with garlic potatoes listening to Willie Nelson.