{"id":1383,"date":"2025-03-31T22:59:49","date_gmt":"2025-03-31T22:59:49","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1383"},"modified":"2025-03-31T22:59:49","modified_gmt":"2025-03-31T22:59:49","slug":"balsamic-peach-pork-chops-with-blue-cheese","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/03\/31\/balsamic-peach-pork-chops-with-blue-cheese\/","title":{"rendered":"Balsamic Peach Pork Chops with Blue Cheese"},"content":{"rendered":"\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound pork chops<\/li>\n\n\n\n<li>1\/2 cup balsamic vinegar<\/li>\n\n\n\n<li>2 tablespoons apricot preserves (or honey)<\/li>\n\n\n\n<li>2 teaspoons dijon mustard<\/li>\n\n\n\n<li>2 cloves garlic, minced or grated<\/li>\n\n\n\n<li>1 teaspoon thyme, chopped (optional)<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon pepper<\/li>\n\n\n\n<li>2 large peaches, sliced<\/li>\n\n\n\n<li>1\/4 cup blue cheese (or feta), crumbled (optional)<\/li>\n<\/ul>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Marinate the pork chops in half of the mixture of the balsamic vinegar, apricot preserves, mustard, garlic, thyme, salt, and pepper, for 20 minutes to overnight, reserving the remaining half.<\/li>\n\n\n\n<li>Shake off the excess marinade and pan fry over medium-high heat until cooked through, about 3-5 minutes per side, before setting aside.<\/li>\n\n\n\n<li>Place the remaining balsamic mixture in the pan and simmer until it starts to thicken, about 3 minutes.<\/li>\n\n\n\n<li>Add the peach slices and cook until they are just tender, about 2 minutes.<\/li>\n\n\n\n<li>Enjoy the pork chops topped in the balsamic peach sauce topped with the crumbled blue cheese!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Instructions:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[154,12],"class_list":["post-1383","post","type-post","status-publish","format-standard","hentry","category-pork","tag-peach","tag-pork"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1383"}],"version-history":[{"count":1,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1383\/revisions"}],"predecessor-version":[{"id":1384,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1383\/revisions\/1384"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}