Fruit and pork are a delightful duet. Add a little vinegar or lemon juice to fruit to prevent the sauce from tasting too sweet. When fresh peaches are in season, peel and slice two large fresh peaches for this recipe. Other times of the year, use frozen peach slices.
Add the broth and cook over high heat scraping up browned bits from the pan.
Reduce the heat to low.
Stir together the peach jam, peaches, ginger, honey mustard, vinegar, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Stir the peach mixture into the pan.
Return the pork to the pan and baste with the jam mixture.
Cover the pan and simmer for 15 minutes.
Notes & Wine Advice
Vary It! Oranges and pork are also a delicious combination. Use a cup of orange marmalade and one navel orange, peeled and divided into segments. Taste the dish before adding the vinegar. Oranges may add just enough tartness. Also, try serving the pork and sauce over cooked egg noodles