This pairing of flavours is everything. Nothing else really matters anymore. Thick cut locally raised pork chops with the bright acidity of stone fruit, sweetness of honey and crispy salty smokey speck ham. You know its a winner

Serves 2

1 1/2 tablespoons of oil

Kosher salt

Cracked pepper

2 2-inch thick cut pork loin chops

4 slices speck ham or prosciutto ham

1/2 teaspoon rosemary, roughly chopped

3 tablespoon honey

2 tablespoons cider vinegar

3 apples, cored and sliced

1 tablespoon Caplansky’s horseradish mustard or whole grain mustard

Heavily season pork chops with salt and pepper on both sides. Sear the outside of each chop in a heavy-bottomed pan with the olive oil on med high heat until golden brown. Remove chops and finish in a 375-degree oven for 8 minutes or until internal temperature reaches 145 degrees. In the same pan, sear speck ham on both sides until crispy. Drain ham on a paper towel and set aside. Using the same pan, begin to build your peach topping. Add honey, sliced peaches, and rosemary, and cook for 1-2 minutes. Deglaze the pan with vinegar and continue to cook until the peaches caramelize. Stir in mustard and serve sauce over rested pork chops. Finish by crumbling crispy ham over top and serve.