Pork Chops with Peach Sauce

For the sauce, finely crush the peaches together with the syrup. Cut bacon slices into thin strips and sauté in a frying pan. Add veal stock, water and peach puree. Cook on low heat for about five minutes until the sauce thickens.

Season the chops with salt and pepper. Roast in the clarified butter on both sides for about eight minutes each. Warm the peach slices in the sauce.

Using a kitchen knife, carefully separate the meat from the bone and cut into even slices. Pour sauce onto preheated plates, lay meat on top in a fan shape and place bone decoratively next to it. Garnish with peach slices and bring to the table.

Grilled polenta slices or a tomato risotto are suitable as a side dish.

Our tip: Use bacon with a fine, smoky note!

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