Makes 4 servings. Difficulty
4 boneless pork loin chops, about 1-1/2" thick Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 shallot, minced 1/4 cup cognac 1/2 cup gf chicken stock 2 Tablespoons organic peach preserves 1 Tablespoon unsalted butter 2 peaches, halved and pit removed Olive oil Slivered basil for garnish (optional)
Season pork loin chops with salt and freshly ground black pepper on both sides.
In a large skillet heat a tablespoon of olive oil and a tablespoon of unsalted butter over medium-high heat. Add pork loin chops to skillet and cook for about 5-6 minutes per side, turn and continue to cook for another 6 minutes or until cooked through (you may need to cook them longer - just keep turning them periodically until centers are no longer pink). When chops are done remove from skillet and tent with foil to keep warm.
Add shallots to skillet and sauté for 1 minute. Add cognac to skillet and deglaze pan, scraping up browned bits on bottom of pan. Reduce mixture by half. Add gf chicken stock and boil until mixture is reduced down to about 1/3 cup. Whisk in peach preserves. Once sauce is incorporated, remove skillet from heat.
Meanwhile, preheat a grill.
Spray peach halves with olive oil. When grill is hot, place peaches on grill and cook until grill marks appear on both sides and peaches are warmed throughout, about 2 minutes per side.
Remove peaches from grill and slice.
Place skillet with sauce over medium-low heat. Whisk in remaining tablespoon of unsalted butter until a nice creamy sauce forms. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place a pork loin chop on a serving plate and top with 1-2 tablespoons of sauce.. Serve sliced peaches alongside pork loin chop. Garnish with fresh slivered basil if desired.